Three Bean Salad
This vibrant Three Bean Salad combines chickpeas, black beans, and butter beans with a zesty lemon-Dijon vinaigrette. Fresh herbs, crisp celery, and red onion add delightful texture and aroma. Quick to prepare, it's a refreshing, fiber-rich side dish that can be enjoyed immediately or chilled for deeper flavor development.
Equipment
- 1 Colander For draining and rinsing beans
- 1 Large Mixing Bowl For preparing and tossing the salad
- 1 Microplane or Fine Grater For grating garlic
- 1 Whisk For emulsifying the dressing
- 1 Chef's Knife and Cutting Board For chopping vegetables and herbs
Ingredients
Main
- One 15-ounce can chickpeas
- One 15-ounce can black beans
- One 15-ounce can butter beans
- 1 clove garlic
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon zaatar
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
- 3 tablespoons fresh mint leaves chopped
- 3 tablespoons fresh parsley leaves chopped
- 3 tablespoons fresh tarragon chopped
- 4 stalks celery finely diced
- 1/2 red onion or 1 shallot small dice
Instructions
- Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
- Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.
Notes
Ensuring the beans are thoroughly dried after rinsing is paramount; excess moisture will dilute the dressing and negatively impact the salad's texture. Grating garlic with a microplane creates a fine paste that disperses evenly, preventing harsh raw garlic bits. For optimal flavor, use high-quality olive oil and fresh herbs. While the recipe suggests immediate serving, allowing the salad to chill for at least 30 minutes lets the flavors meld beautifully. Taste and adjust seasoning, especially salt, pepper, and lemon juice, before serving. Consider a light toast of the zaatar for a more aromatic profile.