A healthier take on an old classic! This easy three bean salad recipe with sweet & tangy vinegar dressing is oil-free and made with no refined sugar.
This is an old-fashioned bean salad but made lighter and healthier.
The classic recipe is typically made with quite a bit of oil and refined sugar.
However this salad combines a three bean medley with a sweet and sour dressing that is made with no refined sugar and no oil.
Ingredients for Salad
For the salad portion you will need:
- Kidney beans
- Garbanzo beans (chickpeas)
- Fresh green beans: Typically this salad is made with canned green beans, however I like the taste of fresh beans much better. I have not tested it with frozen green beans.
- Red onion
- Fresh parsley: Or you can substitute cilantro.
- Fresh dill
Other beans could work too such as wax beans, black-eyed peas, cannellini beans, etc.
Ingredients for Dressing
For the sweet and tangy oil-free dressing you will need:
- Apple cider vinegar
- Dijon mustard
- Pure maple syrup: Or other sweetener of choice.
- Garlic
- Salt
Note: Be aware the dressing runs thinner than the traditional versions because there is no oil that solidifies and thickens in the fridge.
Serving and Storage
This recipe is great made 4 hours to 24 hours ahead of time so it can marinate in the fridge. (You can also serve it immediately if desired, however.)
It is great for picnics, potlucks, take along lunches, and meal preparation. We find it keeps well in the fridge for about 3-4 days.
For more inspiration, also browse all bean and legume recipes.
Three Bean Salad with Vinegar Dressing
Ingredients
- 8 oz. fresh green beans (about 2 cups cut)
- 15 oz. can garbanzo beans
- 15 oz. can kidney beans
- 1/3 cup red onion
- 3 Tbsp. fresh parsley (or cilantro)
- 1 Tbsp. fresh dill
For the vinegar dressing:
- 1/4 cup apple cider vinegar (or up to 1/3 cup)
- 1 1/2 Tbsp. pure maple syrup
- 1 clove garlic, minced
- 1 tsp. Dijon mustard
- 1/4 tsp. salt (more/less to taste)
Instructions
- Prepare green beans: Trim and cut green beans into about 1-inch pieces. Cook green beans for 3-5 minutes until crisp-tender.* Then rinse with cold water. Drain and pat dry.
- Add green beans to a large bowl. Add garbanzo beans and kidney beans (rinsed and drained). Finely dice red onion, and roughly chop herbs. Add to bowl.
- Make the dressing: combine all dressing ingredients in a small bowl and whisk.
- Pour dressing over salad and stir well to combine. Adjust flavors as desired. (More salt, herbs, sweetness, vinegar, etc.)
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this healthy (oil-free) three bean salad recipe with vinegar dressing, also check out:
Follow The Garden Grazer on Instagram, Pinterest, or RSS for more updates and inspiration.
Monica
This was so delicious and we enjoyed the leftovers too. Thanks for the healthier, no oil recipe!!
Kaitlin
Great to hear! Thank you for giving it a try and sharing.