Classic Green Bean and Bean Salad
This Classic Green Bean and Bean Salad is a fresh, old-fashioned side dish made with green beans, kidney beans, chickpeas, red onion, and a sweet and tangy homemade vinaigrette. It’s the perfect make-ahead salad for potlucks, BBQs, picnics, holidays, and easy family dinners.
- Prep Time: 15 MINUTES
- Chill Time: 4 HOURS
- Total Time: 4 hours 15 minutes
- Yield: 8 SERVINGS 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 (14.5-ounce) cans cut green beans, drained
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ medium red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Dressing
- ½ cup white vinegar
- ⅓ cup granulated sugar
- ⅓ cup vegetable oil
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon celery seed
- 1 clove garlic, minced (optional)
Instructions
- Drain the green beans thoroughly. Drain and rinse the kidney beans and chickpeas.
- Add the green beans, kidney beans, chickpeas, sliced red onion, and parsley to a large mixing bowl.
- In a small bowl or measuring cup, whisk together the vinegar, sugar, vegetable oil, Dijon mustard, celery seed, salt, pepper, and garlic until well combined.
- Pour the dressing over the bean mixture.
- Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Toss again before serving and garnish with additional parsley if desired.
Notes
- This salad tastes even better after chilling overnight.
- Slice the onion very thin so it softens in the dressing.
- Fresh green beans can be substituted. Blanch them for 3–4 minutes, then transfer to an ice bath before using.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Not recommended for freezing.