Ina Garten Three Bean Salad

Ina Garten Three Bean Salad combines crisp green beans, tender kidney beans, and creamy cannellini beans, tossed with a tangy vinaigrette of olive oil, vinegar, and shallots. The mix delivers a fresh, crunchy, and savory-sweet balance. It’s named for its simple, timeless trio of flavorful beans.

Ingredients:

• Trim 1/2 pound fresh green beans.
• Rinse 1 can (15 oz) cannellini beans.
• Drain 1 can (15 oz) kidney beans.
• Mince 1 small shallot.
• Pour 1/4 cup olive oil.
• Add 3 tablespoons red wine vinegar.
• Sprinkle 1 teaspoon kosher salt.
• Crack 1/2 teaspoon black pepper.
• Toss in 1 tablespoon fresh parsley, chopped.

How To Make Ina Garten Three Bean Salad

• Bring salted water to a boil in a medium saucepan.
• Drop in green beans and blanch for 3 minutes.
• Then immediately plunge them into ice water to chill.
• Meanwhile, whisk olive oil, vinegar, shallots, salt, and pepper in a bowl.
• Next, drain kidney and cannellini beans and toss into a large salad bowl.
• Add cooled green beans and stir gently to combine everything together.
• Pour the vinaigrette over the beans and stir well.
• Finally, sprinkle chopped parsley on top for a fresh finish.
• Chill the salad in the fridge for 20 minutes before serving.
• Serve it cold for best flavor and snappy texture.

Ina Garten Three Bean Salad Recipe Tips:

• Inspired by the Mediterranean Three-Bean Salad. Add vibrant Mediterranean flavors to your three-bean salad. First, replace the tart lemon juice with red wine vinegar. To add even more earthiness, add a pinch of dried oregano. Add a handful of crumbled feta cheese after that. Green or Kalamata olives provide a flavorful, briny contrast. Add the diced cucumber next for a little crunch and cooling. Drizzle extra-virgin olive oil over the top. For a new, coastal flavor, serve it cold with pita or grilled chicken.
• Quinoa and Three Bean Salad Packed with Protein. Add some cooked, fluffy quinoa to the salad to increase its nutritional value. Make one cup of quinoa first, then let it to cool. For heartiness, carefully fold it into the bean mixture. The grains give more texture and absorb the vinaigrette beautifully. For a richer flavor, use black beans instead of kidney beans. Add diced avocado for a rich, creamy finish. Lastly, add some freshly cut parsley or mint as a garnish. This variation works well as a plant-based main course for light dinners or lunches.
• Nuts and Seeds in a Crunchy Three Bean Salad. Add toasted seeds and nuts for an enticing crunch. To add a nuttiness, start by adding toasted walnuts or almonds. For added texture, add sunflower or pumpkin seeds after that. For sweetness, use blanched snap peas instead of green beans. Then, for a softer tang, use vinegar instead of apple cider vinegar. To add even more crunch, add thinly sliced celery. Finally, add a honey drizzle to the vinaigrette. This salad is a delicious picnic side that gets seductively crispy.

How To Store & Reheat Leftovers?

1. In The Fridge: Transfer the salad to an airtight container after preparing. Then, refrigerate it for up to three days safely. Always stir before serving.
2. In The Freezer: Let the chutney cool completely first. Next, pour it into freezer-safe bags or containers. Freeze for up to two months.
3. To Reheat: This salad tastes best cold. However, you can gently warm it in a skillet over low heat if preferred.

Ina Garten Three Bean Salad Recipe Nutrition Facts

Protein adds up to 24 grams across all beans combined.
Carbohydrates reach about 100 grams total from beans and shallots.
Dietary fiber measures roughly 28 grams from the mix of beans and greens.
Total fat adds up to 48 grams, mostly from olive oil.
Saturated fat comes in at 6 grams from olive oil alone.
Cholesterol stays at 0 milligrams in this fresh, plant-based salad.
Sodium totals around 2100 milligrams, mainly from canned beans and kosher salt.
Potassium measures about 2600 milligrams from beans and green vegetables.
Vitamin C totals roughly 30 milligrams from green beans and parsley.
Iron reaches 10 milligrams, contributed by kidney and cannellini beans.
Calcium comes to 180 milligrams from beans and parsley combined.
Vitamin A offers about 700 IU from fresh parsley and green beans.

Try More Recipes:

• Ina Garten Barefoot Contessa Curry Chicken Salad
• Ina Garten Farro Salad
• Ina Garten Curried Couscous Salad
• Ina Garten Pesto Pasta Salad