Description

This refreshing Three Bean Salad combines chickpeas, kidney beans, and crisp green beans with vibrant radishes and fresh dill, all tossed in a zesty lemon-Dijon dressing. Easy to prepare and perfect for a light lunch or a colorful side dish, it’s a healthy, flavorful option that can be enjoyed chilled after allowing the flavors to meld in the fridge for at least an hour.

Ingredients

Scale

Beans and Vegetables

1 2/3 cup Chickpeas (drained, from a 14-ounce can)
1 2/3 cup Kidney Beans (drained, from a 14-ounce can)
8 ounces fresh Green Beans (washed and trimmed)
1/2 medium Yellow or White Onion (thinly sliced)
6–7 medium Radishes (sliced)
1/4 cup fresh Dill (chopped)

Dressing

1/2 teaspoon Salt
4 tablespoons Olive Oil
2 tablespoons fresh Lemon Juice
1 tablespoon Dijon Mustard
1 teaspoon Maple Syrup
2 cloves Garlic (minced)
1/2 teaspoon crushed Red Pepper Flakes (optional)
1/2 teaspoon Salt (more to taste)

Instructions

Prepare the vegetables: Trim the ends off the green beans and cut into 1-inch pieces. Slice the onion into thin quarter circles. Slice the radishes into 1/8-inch rounds or as thin as possible. Mince the garlic and finely chop the fresh dill.
Blanch the green beans: Bring 2 cups of water to a boil, adding 1/2 teaspoon of salt. Have a bowl of ice water ready. Add the green beans to the boiling water and cook for 30 seconds to retain their crispness. Drain immediately and transfer to the ice water to stop the cooking process. Drain again and set aside.
Make the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, maple syrup, minced garlic, crushed red pepper flakes if using, and 1/2 teaspoon salt until smooth and emulsified.
Combine ingredients: In a large bowl, add the drained chickpeas, kidney beans, blanched green beans, sliced onion, radishes, and chopped dill.
Toss with dressing: Pour the dressing over the bean and vegetable mixture. Toss thoroughly until everything is evenly coated. Taste and adjust salt as needed.
Chill and serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, toss the salad again to redistribute the dressing evenly.

Notes

For best texture, be sure not to overcook the green beans; blanching for only 30 seconds keeps them crisp.
Radishes add a nice peppery crunch, but you can substitute with cucumber or celery for a milder flavor.
This salad tastes even better the next day as the flavors develop further overnight.
For a vegan option, ensure the Dijon mustard and maple syrup are vegan-friendly.
Adjust the amount of lemon juice or maple syrup to taste if you like it more tart or sweeter.

Prep Time: 20 minutes
Cook Time: 30 seconds
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: Three Bean Salad, Chickpeas, Kidney Beans, Green Beans, Healthy Salad, Vegan Salad, Easy Salad Recipe, Lemon Dijon Dressing