Three Bean Salad
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Canned kidney beans and chickpeas get blanched green beans for crunch and a dressing of cider vinegar and Dijon mustard.
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A night in the fridge lets the dressing work into the beans, and it tastes better the next day.
Ingredients
Instructions
- 1
Trim 100 g green beans and cut them into 3 cm pieces.
Add them only when the water is at a strong boil, then blanch for 3 minutes so they stay bright and crisp.
- 2
Move the blanched green beans straight into cold water to stop the cooking.
Drain them thoroughly in a sieve afterward, because excess water will thin the dressing and make the salad taste flat.
- 3
Rinse 120 g kidney beans and 120 g chickpeas until the canning liquid and surface starch are gone.
Shake them gently in the sieve and let them drain so the beans absorb dressing instead of water.
- 4
Slice 50 g red onion as thinly as possible and soak it briefly in cold water.
When the sharp raw bite softens, lift it out and press off moisture so it blends into the salad cleanly.
- 5
Whisk 2 tablespoons apple cider vinegar, 1.5 tablespoons olive oil, 1 teaspoon Dijon mustard, and 0.4 teaspoon salt.
Keep whisking until the mustard loosens fully and the dressing looks lightly thickened.
- 6
Pour the dressing over the beans, green beans, and red onion, then toss gently so the beans do not break.
Chill for at least 15 minutes, or overnight when possible, and serve cold.
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