Three Bean Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g canned kidney beans, drained and rinsed</li><li class="ingredients-single-item">400g canned cannellini beans (or butter beans), drained and rinsed</li><li class="ingredients-single-item">250g fresh green beans, trimmed and cut into 2.5cm pieces</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">60ml apple cider vinegar (or white wine vinegar)</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">2 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">30g fresh parsley, chopped</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Ice bath (large bowl with ice water)</li><li class="equipment-single-item">Mixing bowl with lid</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Bring a medium saucepan of salted water to a rolling boil. Add the trimmed and cut green beans and blanch them for 2-3 minutes until they're bright green and crisp-tender. You want them to retain some crunch, so be careful not to overcook them. Immediately transfer them to an ice bath to halt the cooking process. Once cooled, drain thoroughly and pat dry with clean kitchen towels.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the blanched green beans, drained and rinsed kidney beans, and cannellini beans. Add the diced red onion and bell pepper, tossing gently to mix. The contrasting colors create a beautiful presentation, while each bean variety brings a different texture to the salad.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, minced garlic, and dried oregano until well emulsified. Season with salt and freshly ground black pepper to taste. The acid from the vinegar helps to tenderize the beans slightly while the honey balances the tanginess perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the dressing over the bean mixture and fold gently with a large spoon to coat everything evenly. Be careful not to mash the beans, especially the cannellini beans which are softer than the others. Add the chopped fresh parsley and toss once more to incorporate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the bowl and refrigerate for at least 2 hours, though preferably overnight. This marinating time allows the beans to absorb the flavors of the dressing, resulting in a much more flavorful salad. The vinegar in the dressing will slightly pickle the vegetables, enhancing both flavor and preservation.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Before serving, remove from the refrigerator and let sit at room temperature for 15-20 minutes. Taste and adjust seasonings if needed, adding more salt, pepper, or a splash of vinegar if you'd like a brighter flavor. Gently toss again to redistribute the dressing that may have settled at the bottom of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve as a side dish or light meal. This salad keeps beautifully in the refrigerator for up to 5 days, making it perfect for meal prep or make-ahead entertaining. The flavors actually improve with time as the beans continue to marinate in the dressing.</li></ol>