Three Bean Salad
Fresh three bean salad with green beans & mustard dressing
This three bean salad is a fresh, crunchy side of green beans, chickpeas and white beans tossed with cucumber, yellow pepper, red onion and herbs in a tangy mustard dressing. It takes about 20 minutes to make plus 20 minutes to rest, serves 4–6 and is vegan when made with maple syrup.
The dressing is made with Lifestyle Food Canola Oil & Extra Virgin Olive Oil Blend, which is light enough not to overpower the beans. It’s an easy side for braais, potlucks and packed lunches.
Ingredients
For the salad:
- 200g fresh green beans, trimmed and halved
- 1 x 400g tin chickpeas, drained and rinsed (or 1½ cups cooked Lifestyle Food Raw Chickpeas)
- 1 x 400g tin white beans, drained and rinsed
- ½ cucumber, sliced into rounds or half-moons
- ½ yellow pepper, diced
- ½ small red onion, thinly sliced
- 2–3 tbsp fresh parsley, chopped
- 2 tbsp fresh coriander or dill, chopped
- Salt and freshly ground black pepper, to taste
For the mustard dressing:
- 3 tbsp Lifestyle Food Canola Oil & Extra Virgin Olive Oil Blend
- 1½ tbsp Dijon or wholegrain mustard
- 1 tbsp fresh lemon juice or white wine vinegar
- 1 tsp honey or maple syrup
- 1 small garlic clove, finely grated
- Salt and black pepper, to taste
How to make three bean salad
- Bring a pot of salted water to the boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender. Drain and rinse under cold water straight away to stop them cooking, then pat dry.
- Add the chickpeas and white beans to a large bowl, then add the green beans, cucumber, yellow pepper, onion and fresh herbs.
- For the dressing, whisk together the oil, mustard, lemon juice or vinegar, honey or maple syrup and garlic. Season generously with salt and black pepper.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Leave the salad to sit for at least 15–20 minutes before serving so the beans can soak up the dressing. Taste and adjust the seasoning, if needed.
Preparation time: 15 minutes
Cooking time: 5 minutes
Resting time: 20 minutes
Total time: 40 minutes
Serving size: 4–6 servings
Three bean salad FAQs
- Can I make three bean salad ahead of time?
Yes. It keeps in a covered container in the fridge for up to 3 days, and the flavour gets better as the beans soak up the dressing. Add the fresh herbs just before serving so they stay bright.
- Which beans can I use?
Any combination of three works. Kidney beans, butter beans or cannellini beans can stand in for the white beans, and frozen green beans are fine if fresh aren’t in season.
- Is this the same as the classic sweet three bean salad?
Not quite. The traditional South African version is sweet and sour, usually made with tinned beans in a sugary vinegar dressing. This one is fresher and more savoury, with crisp green beans and a mustard dressing.
- Is three bean salad vegan and gluten-free?
It’s vegan if you use maple syrup instead of honey. It’s naturally gluten-free, but check the label on your mustard.
- Can I use dried chickpeas?
Yes. Soak and cook Lifestyle Food Raw Chickpeas until tender, then cool them before adding. 1½ cups of cooked chickpeas is about the same as one tin.
Keep Lifestyle Food Canola Oil & Extra Virgin Olive Oil Blend on hand for dressings, roasting and everyday cooking.
