Grounded Kitchen Summer Three-Bean Salad
Founders
6
15 minutes
4 minutes
Why You'll Love This Recipe
This is the kind of salad that belongs on a summer table. Crisp blanched green and yellow beans, creamy kidney beans, fresh herbs, and a bright, tangy dressing that gets better the longer it sits. The combination of fresh and canned beans gives this classic a little more life than the traditional all-canned version — it's crunchy, colourful, and genuinely easy to make ahead.
Make it the morning of, let it rest in the fridge, and it will be the best thing on the table by the time dinner is served.
Ingredients
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2 cups fresh green beans, trimmed and cut into 1½–2-inch pieces
2 cups fresh yellow wax beans, trimmed and cut into 1½–2-inch pieces
1 can (540 mL / 19 oz) red kidney beans, drained and rinsed
½ small red onion, very thinly sliced
½ cup fresh parsley, chopped
¼ cup fresh basil, chopped
½ cup cherry tomatoes, halved (optional)
½ cup cucumber, diced (optional)
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⅓ cup extra-virgin olive oil
3 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 small garlic clove, finely minced
½ tsp salt
¼ tsp freshly ground black pepper
Directions
- Blanch the fresh beans. Bring a large pot of generously salted water to a boil. Add the green and yellow beans and cook for 3–4 minutes, until tender-crisp. Immediately drain and transfer to a bowl of ice water. Let cool for 2 minutes, then drain thoroughly and pat dry.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper. Taste and adjust — you want a dressing that is bright, tangy, and slightly sweet.
- Build the salad. Add the cooled beans, kidney beans, red onion, parsley, basil, and any optional vegetables to a large bowl. Pour the dressing over everything and toss gently until well coated.
- Let it marinate. Cover and refrigerate for at least 30 minutes before serving. If you have time, 1–2 hours is even better. Toss once more just before serving.