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Lemon Basil Three Bean Salad

A close-up of Lemon Basil Three Bean Salad featuring green beans, kidney beans, and chickpeas tossed in a dressing.
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A bright, fresh side dish featuring three types of beans tossed in a zesty lemon and fresh basil vinaigrette. This salad is simple to prepare and great for summer meals.

Ingredients

Scale
  • 1 cup fresh or frozen green beans, trimmed
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 1/4 cup fresh basil leaves, chopped
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Blanch the green beans in boiling water for 2 minutes until crisp-tender. Immediately transfer them to an ice bath to stop cooking, then drain well.
  2. In a medium bowl, combine the blanched green beans, rinsed kidney beans, and rinsed chickpeas.
  3. In a small bowl, whisk together the lemon juice, olive oil, lemon zest, minced shallot, Dijon mustard, salt, and pepper to create the dressing.
  4. Pour the dressing over the bean mixture. Add the chopped fresh basil.
  5. Toss gently to coat all the ingredients evenly.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • You can prepare this salad up to one day in advance. Store it covered in the refrigerator.
  • If you prefer a different bean, substitute wax beans or black beans for one of the listed beans.
  • Taste and adjust salt and pepper just before serving.

Nutrition

Find it online: https://delishdreams.com/lemon-basil-three-bean-salad-recipe/