3 Bean Salad

Name: 3 Bean Salad with Red Wine Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7 servings
Ingredients: 1 lb haricot vert; 1 clove garlic, minced; ¼ cup olive oil, divided; 1 (15 oz) can red kidney beans, drained and rinsed; 1 (15 oz) can chickpeas, drained and rinsed; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tbsp minced shallot; ½ tsp kosher salt; ¼ tsp ground black pepper

A vibrant three bean salad combining crisp haricot vert, tender kidney beans, and firm chickpeas in a bracing red wine vinegar and Dijon vinaigrette. This low-prep side dish delivers bold flavor and works equally well as a light lunch or potluck contribution.

🥗Vegetarian 🏷️Beans 🏷️Haricot vert 🏷️Kidney beans 🏷️Chickpeas 🏷️Salad

Total

30 min

Servings

7

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb haricot vert
1 clove garlic, minced
¼ cup olive oil, divided
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp minced shallot
½ tsp kosher salt
¼ tsp ground black pepper

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Instructions

1
Cut haricot vert in half and place in a Suvie pan. Stir in 1 minced garlic clove, 1 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp ground black pepper. Place pan in the bottom zone of Suvie.
2
Transfer 1 can red kidney beans and 1 can chickpeas to a second Suvie pan. Drizzle with 1 tbsp olive oil and season with ½ tsp kosher salt and ¼ tsp ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now or schedule, stirring green beans halfway through cooking. Bottom Zone: Roast at 400°F for 20 minutes. Top Zone: Roast at 350°F for 20 minutes.
3
Meanwhile, in a large bowl, stir together 1 tbsp minced shallot and 2 tbsp red wine vinegar. Allow mixture to sit for at least 10 minutes to temper the bite of the shallot.
4
Whisk remaining 2 tbsp olive oil and 1 tsp Dijon into the vinegar mixture. Season to taste with salt and pepper. Remove pans from Suvie and transfer all three beans to the bowl with the dressing, stirring to coat. Season to taste with salt and pepper, and serve warm or at room temperature.

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Tips & Notes

Pro tips

Blanch haricot vert for only 3-4 minutes until crisp-tender, then immediately shock in ice water to stop cooking and preserve color and crunch.
Whisk the vinaigrette thoroughly to emulsify the olive oil and vinegar; a creamy, cohesive dressing coats the beans better than separated ingredients.
Drain and rinse canned beans well under cold water to remove excess sodium and starch, which prevents the salad from becoming gummy.
Toss the warm (not hot) blanched haricot vert with the dressing while still slightly warm so they absorb more flavor.

Substitutions

Red wine vinegar → white wine vinegar or sherry vinegar (lighter, slightly sweeter profile)
Dijon mustard → whole grain mustard (adds texture and mild tanginess)
Kidney beans → cannellini or black beans (texture and earthiness will shift slightly)
Shallot → red onion, minced finely (sharper bite, more pronounced raw onion flavor)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days. Toss gently before serving; beans may absorb dressing over time, so add a splash of vinegar or olive oil if needed.

Common Questions

Can I make three bean salad ahead of time?

Yes, this salad actually improves when made 1-2 hours ahead or even overnight, allowing the beans to absorb the vinaigrette flavors.

Do I need to cook the haricot vert or can I use canned?

Fresh haricot vert should be blanched until crisp-tender (3-4 minutes), then shocked in ice water to preserve texture. Canned green beans will become mushy.