Classic(ish) Three-bean salad

This is our version of the classic picnic salad. We like it because we usually have canned beans in the pantry, which get us two-thirds of the way there! And our little secret? If we don’t have any fresh beans, we sometimes add an extra can and serve the salad over greens. 

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Hands-on time: 30   |    Total time: 120   |    Makes: 4 Servings

KITCHEN GEAR

Cutting board
Sharp knife (adult needed)
Can opener
Colander or sieve
Measuring cup
Medium-sized bowl
Spoon, for stirring 

INGREDIENTS

1 can (or 1 1⁄2 cups) dark red kidney or black beans, drained and rinsed in cold water
1 can (or 1 1⁄2 cups) white beans or chickpeas, drained and rinsed in cold water
2 cup green beans, trimmed and snapped into bite-size pieces
3 scallions, roots trimmed off, white and green parts chopped
1⁄4 cup chopped fresh flat-leaf parsley (about 1⁄2 small bunch)
1⁄3 cup Garlicky Mustard Vinaigrette

INSTRUCTIONS

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the beans, scallions, and parsley in the bowl and toss to combine.
  2. Pour the vinaigrette over the beans. Cover and refrigerate for at least 2 hours and up to overnight, to let the flavors meld. Serve cold or at room temperature.