3 Bean Salad with Balsamic Vinaigrette

Fresh green beans from the farmers market are always on my shopping list. I love to snack on them raw, steam and toss with olive oil, garlic and lemon, or blanch and throw in a 3 bean salad. 

This 3 bean salad is super easy and quick. You can have a colorful protein packed salad in less than 30 minutes. A quick blanching of the green beans gives the beans a nice tender crisp texture and creates a beautiful bright green color that looks great among the red pepper, orange carrots, purple onion, white chick peas, and dark red kidney beans. Eating the rainbow has never been so easy. 

Salad Ingredients:

1 quart green beans, blanched and cooled

1 can kidney beans, drained and rinsed

1 can chick peas, drained and rinsed

1 large cucumber, diced

1 red pepper, diced

1 green pepper, diced

1 cup sliced baby carrots

1/2 red onion, diced

1/4 cup Italian basil sundried tomatoes, chopped (optional)

Salt and pepper to taste

To blanch the beans: Bring a large pot of water to a boil, trim ends off beans, put beans in boiling water, cover and let boil for 3 minutes only, remove beans, drain, place in large bowl of ice water, let cool about 5 minutes, drain, cut, add to bowl, add remaining ingredients, toss with vinaigrette, and stir.

Balsamic Vinaigrette:

1/4 cup balsamic vinegar 

1/4 cup water

1/4 cup extra virgin olive oil

1 Tablespoon spicy brown mustard

1 Tablespoon chia seeds

1 Tablespoon Italian seasonings

1 teaspoon pure maple syrup, optional

Ground pepper 


Place all ingredients in blender and blend for about 5 seconds. Let dressing set for about five minutes to thicken before mixing into salad. For best results keep dressing separate and add just before serving. 


Recipe makes about 10 cups. Great for lunch or dinner. Refrigerate leftovers.