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Rainbow Three-Bean Salad

This easy and colorful side dish combines fresh green beans with pantry staples like canned kidney beans and chickpeas.

Serves 8
Ready in 140 mins
Prep time 15 mins
Cooking time 5 mins
Chill time 120 mins
191 calories per serving


> 1 (12 oz) bag steam-in-bag trimmed fresh green beans
> 1/3 cup olive oil
> 3 tbsp red wine vinegar
> 1 tbsp Dijon mustard
> 4 medium radishes
> 1 red bell pepper
> 1 orange bell pepper
> 3 tbsp chopped red onion
> 1 (15.5 oz) can kidney beans, drained and rinsed
> 1 (15.5 oz) can chickpeas, drained and rinsed


Cook the green beans in the microwave according to package directions. Drain in colander and rinse with water to cool. Drain well. Cut into 1-inch lengths.
Meanwhile, in a large bowl, whisk together the oil, vinegar, and mustard. Season with salt. Chop the radishes. Remove seeds from the bell peppers and chop.
To bowl with vinaigrette, add green beans, radishes, bell peppers, onion, kidney beans, and chickpeas. Toss to combine. Season with salt and pepper to taste. Refrigerate at least 2 hours before serving.

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