Three Bean Salad

How to Make Three Bean Salad

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1. Bring a pan of salted water to the boil, add the green beans and blanch for 4 minutes until bright green and just tender. Drain and plunge into a bowl of iced water to stop the cooking, then drain well.

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2. Put the green beans, kidney beans, chickpeas, red onion, celery and parsley in a large bowl.

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3. Whisk the oil, vinegar, sugar, mustard, salt and pepper together until the sugar dissolves.

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4. Pour the dressing over the beans and toss well.

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5. Cover and refrigerate for at least 4 hours, stirring once or twice, so the beans absorb the dressing.

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6. Taste and add a pinch of salt or a splash of vinegar if needed, and serve chilled or at room temperature.

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Tips for Making Three Bean Salad

• Dress the beans while they are still cool but fresh. They take up the dressing better than beans that have been sitting for a while.
• Plunge the green beans in iced water. It stops the cooking at once and keeps them bright green and crisp.
• Give it time. The salad is fine after an hour, but the flavour and texture improve markedly if it is left overnight.

What to Serve with Three Bean Salad

• Grilled sausages
• Barbecued chicken
• Crusty bread

Storing & Reheating Three Bean Salad

Keeps in a covered container in the fridge for up to 5 days and improves over the first two. It does not freeze well, as the green beans go soft.

Three Bean Salad FAQ: Common Questions

Three Bean Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.