This Easy Three-Bean Salad Is the Perfect Party Side Dish

If you need a fast and filling dish for a picnic or dinner, this simple bean salad is a great choice. It takes just a few minutes to throw together and tastes even better after chilling in the fridge.

Ingredients: 2 cups of fresh or thawed green beans (cut into 1-cm pieces), 1 can (15 oz / 400g) of red kidney beans, 1 can (15 oz / 400g) of white cannellini beans, 2 large celery stalks (diced), ¼ cup of finely chopped red onion (or 2 green onions), ¼ cup of chopped fresh parsley, and salt and black pepper to taste.

For the dressing: ¼ cup of red wine vinegar, 2 tablespoons of extra-virgin olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of agave or maple syrup, 1 teaspoon of dried Italian seasoning, and a pinch of salt and pepper.

Bring a small pot of water to a boil. Drop in the chopped green beans and blanch them for exactly 2 minutes, then immediately plunge them into a bowl of ice water to stop the cooking process. Drain well and pat them completely dry with paper towels to preserve their bright color and snap.

In a small bowl, combine all the dressing ingredients — the red wine vinegar, olive oil, Dijon mustard, syrup, Italian seasoning, salt, and pepper. Whisk vigorously with a fork until the mixture is smoothly blended and unified.

Rinse and drain both cans of beans. In a large mixing bowl, toss together the blanched green beans, kidney beans, cannellini beans, diced celery, chopped onion, and fresh parsley. Pour the vinaigrette over the top and stir gently until everything is evenly coated.

Cover the bowl tightly and place it in the fridge for at least 1 hour — or up to 3 hours if you have the time — so the beans can fully absorb the tangy flavors. Give the salad a quick, gentle toss right before serving it cold.