Ready in mere minutes and delicious any time of the year, this sturdy, Classic Three Bean Salad in tangy vinaigrette is the perfect make-ahead recipe for parties, potlucks, backyard barbecues or any social gatherings.
Place the kidney beans, chickpeas, green beans, red onion and parsley in a large mixing bowl.
In a small container or glass measuring cup, combine the ingredients for the vinaigrette and whisk vigorously until well combined and slightly emulsified.
Pour the dressing over the beans and toss to coat. Place your salad in the refrigerator for a couple of hours, or better yet overnight, to allow flavors to meld and fully develop before serving.
This salad will keep well for up to 4-5 days in the refrigerator.
Notes
*There's no need to cook the beans first; to thaw them rapidly, just rinse them under cold running water until completely thawed and then drain well.