Description
This light and flavorful Easy Three-Bean Salad skips the mayo and gets its zip from a homemade Dijon vinaigrette and fresh basil. A perfect dish for meal prep, picnics, or anytime you need a quick, healthy side.
Ingredients
For the Salad
- 8 oz fresh green beans, halved
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1/4 cup chopped fresh basil
- 1/4 cup chopped green onion
- Kosher salt and black pepper, to taste
For the Dressing
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 2 1/2 tablespoons honey
- 1/2 cup extra virgin olive oil
Instructions
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Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes. Transfer to an ice bath to cool, then drain.
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In a large bowl, whisk vinegar, mustard, and honey. Slowly whisk in olive oil until well combined.
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Add green beans, cannellini beans, kidney beans, basil, and green onion to the dressing. Season with salt and pepper.
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Toss gently to combine. Serve immediately or chill for up to 2 hours before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. The beans will continue to soak up the dressing, making it even more flavorful. Stir gently before serving, and if needed, add a drizzle of olive oil to refresh.