Introduction
This vibrant and creamy three-bean salad is a perfect blend of textures and flavors. You’ll love how the tangy, herbed dressing coats the beans and vegetables for a dish that’s satisfying yet refreshing. It’s incredibly simple to prepare, making it an ideal make-ahead side for any potluck, picnic, or weeknight dinner.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes (chilling time)
Total Time: 50 minutes
Servings: 8
Ingredients
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons buttermilk
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1 can chickpeas, rinsed and drained (15.5 ounces )
- 1 can red kidney beans, rinsed and drained (15.5 ounces )
- 3/4 cup halved cherry tomatoes
- 1/2 cup pickled green beans (cut into 1-inch pieces)
- 1/3 cup chopped red onion
Instructions
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, buttermilk, dried parsley, dried dill, garlic powder, kosher salt, black pepper, and paprika until smooth and well combined. This is your creamy herb dressing.
- In a large mixing bowl, combine the rinsed chickpeas, rinsed kidney beans, halved cherry tomatoes, pickled green bean pieces, and chopped red onion.
- Pour the prepared dressing over the bean and vegetable mixture.
- Gently toss everything together until all components are evenly coated with the dressing.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours before serving.
Variations
- Lighter Option: For a tangier, lighter salad, replace the entire dressing mixture with 3 tablespoons of the liquid from the jar of pickled green beans and a squeeze of fresh lemon juice.
- Textured Twist: Before serving, give the salad a quick toss to redistribute the dressing. Serve it over a bed of crisp romaine or butter lettuce for a heartier presentation.
- Spice It Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing for a subtle kick.
- Herb Refresh: While dried herbs are convenient, you can use 1 tablespoon of fresh chopped parsley and 1 teaspoon of fresh chopped dill for a brighter herb flavor.
Tips for Success
- Rinse Well: Be sure to rinse the canned beans thoroughly under cold water in a colander to remove the starchy canning liquid, which can muddy the flavor and texture of the dressing.
- Chill Time is Key: Don’t skip the chilling step. This resting time allows the beans to absorb the flavors of the dressing and for all the ingredients to come together.
- Taste and Adjust: After chilling, taste the salad and adjust the seasoning if needed. The salt level can vary depending on your pickled beans.
- Cut Uniformly: Try to cut the pickled beans and halve the cherry tomatoes to roughly similar sizes for the best texture and appearance in every bite.
Storage & Reheating
Store the salad in an airtight container in the refrigerator for up to 3-4 days. This salad is meant to be served cold and does not require reheating. The flavors often improve on the second day. Give it a gentle stir before serving again.
FAQ
Can I use fresh green beans instead of pickled?
You can, but you’ll lose the signature tangy, briny flavor that the pickled beans provide. If substituting, blanch and cool fresh green beans, and you may want to add a splash of vinegar or extra lemon juice to the dressing.
My dressing seems too thick. What can I do?
The dressing will thicken when chilled. If it’s too thick for your liking right after mixing, simply whisk in an additional 1/2 to 1 teaspoon of buttermilk to reach your desired consistency.
Can I make this salad ahead of time?
Absolutely. In fact, making it a few hours or even a day in advance is recommended, as it gives the flavors more time to develop.
What can I serve with this three-bean salad?
It’s a classic side for grilled meats like chicken, burgers, or bratwurst. It also pairs wonderfully with sandwiches, quiche, or as part of a larger potluck or barbecue spread.
Is this salad gluten-free and vegetarian?
Yes, based on the ingredients listed, this recipe is naturally gluten-free and vegetarian. Always check your specific brand labels if you have severe allergies.
The paprika is listed with the dressing ingredients. Is it for color or flavor?
It adds both! The paprika gives the dressing a lovely, subtle depth of flavor and a slight touch of color. You can use sweet or smoked paprika based on your preference.
