Summer's Best Potluck Dish: Three Bean Salad

Betty’s Three Bean Salad

This recipe comes by way of my grandma, who used to make huge batches to have on hand and take to relatives’ houses for a potluck, or simply to snack on. The upside of the big batch was an extended marinating time. It sat in the fridge until it’s curtain call, allowing the beans to soak up all the flavors. I’ve updated her recipe to use fresh green beans, as I like the texture better than canned, and to use olive oil, in order to add a bit more flavor. It needs at least two hours to marinate before serving, but longer is better.

Betty’s Three Bean Salad

Prep Time 15 minutes
This recipe comes by way of my grandma, who used to make huge batches to have on hand and take to relatives' houses for a potluck, or simply to snack on. The upside of the big batch was an extended marinating time. It sat in the fridge until it's curtain call, allowing the beans to soak up all the flavors. I've updated her recipe to use fresh green beans, as I like the texture better than canned, and to use olive oil, in order to add a bit more flavor. It needs at least two hours to marinate before serving, but longer is better.
5 from 1 vote
Course Salad
Servings 6

Ingredients
 

  • 1 can chickpeas, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 pound fresh green beans, trimmed
  • 1 large celery stick, diced
  • ½ small white onion, diced
  • 1 small bell pepper, diced
  • ¼ cup fresh parsley, chopped

For the dressing:

  • 1 garlic clove
  • ½ lemon
  • ½ cup cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon dried oregano
  • ¼ cup mild olive oil
  • 1 ½ teaspoons salt
  • plenty of freshly cracked black pepper

Instructions
 

  • Bring a pot of water to a boil, season with a pinch of salt, and cook the green beans at a fast simmer for 3 minutes. Drain and rinse the beans under cold water, then cut into bite sized pieces. Add them to a large serving bowl with the remaining ingredients for the salad.
  • Use a microplane to zest the ½ lemon and place the zest in a small bowl or jar, then squeeze the lemon juice into the jar. Using the same microplane, grate the garlic clove and add it to the lemon juice and zest. Add the remaining ingredients for the dressing, and stir with a whisk or fork to combine.
  • Pour the dressing over the beans and taste for seasoning.  Add more salt if necessary, perhaps more honey if you'd like it sweeter. Refrigerate for at least two hours, and up to a day before serving.
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