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This three-bean salad is as vibrant as a summer garden, with crisp green and wax beans, tender kidney beans, and a zesty Mediterranean dressing made with extra virgin olive oil, fresh lemon, and fragrant herbs. Blanch the beans to maintain their crunch, then toss them with red onion, tomatoes, cucumber, and a sprinkle of fresh parsley and basil. The dressing, rich with olive oil and a touch of honey, brings everything together into a refreshing, flavor-packed side that’s perfect for picnics or backyard gatherings. Let it marinate, and you’ve got a dish that’s just as delightful with fried chicken as it is on its own.
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Garden-Fresh Three Bean Salad with Mediterranean Herb Dressing
This vibrant three-bean salad bursts with garden freshness and Mediterranean flavor. Blanched green and wax beans mingle with kidney beans, tomatoes, herbs, and a zesty dressing of olive oil, lemon, and aromatic spices. Perfectly crisp and colorful, it’s the ultimate side for picnics, potlucks, or light summer meals.
- Prep Time: 25 minutes
- Marinating Time: 3 hours
- Cook Time: 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: Serves 6–8 1x
- Category: Salads & Dressings
Ingredients
- For the Salad:
- 1 1/2 cups fresh green beans, trimmed and cut into 1-inch pieces
- 1 1/2 cups fresh wax beans, trimmed and cut into 1-inch pieces
- 1 cup dried kidney beans, soaked overnight and cooked until tender (or 1 can, rinsed and drained)
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 1 small cucumber, thinly sliced (optional, but adds a refreshing crunch)
- For the Mediterranean Herb Dressing:
- 1/4 cup extra virgin olive oil (Use the good stuff!)
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, but balances the acidity)
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh, finely chopped)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh, finely chopped)
Instructions
- Step 1: Prepare the Beans
-
- Bring a large pot of salted water to a rolling boil.
- Add the green and wax beans and blanch for 3 minutes until they turn bright in color but remain crisp.
- Immediately transfer them to an ice water bath to stop the cooking process. After a couple of minutes, drain well and pat dry.
- If using dried kidney beans, drain the soaking water and cook in fresh water until tender (about 45 minutes). Drain and let cool.
- Step 2: Make the Dressing
-
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, pepper, oregano, and thyme.
- Taste and adjust seasoning as needed. If you like a brighter flavor, add a little more lemon juice.
- Step 3: Assemble the Salad
-
- In a large bowl, combine the blanched green beans, wax beans, kidney beans, red onion, cherry tomatoes, and cucumber.
- Pour the Mediterranean dressing over the salad and toss well to coat.
- Add the chopped parsley and basil and give it one final gentle toss.
- Step 4: Let It Marinate
-
- Cover the salad and let it sit in the refrigerator for at least 30 minutes (ideally 2-3 hours) to allow the flavors to meld beautifully.
- Step 5: Serve and Enjoy
- Serve chilled or at room temperature as the perfect accompaniment to cold fried chicken, grilled fish, or even a crusty baguette with fresh cheese.
Notes
- For Beans: 45 minutes (if using dried kidney beans; 5 minutes if using canned)
