Three-Bean Salad With Dill Dressing Recipe

Name: Three-Bean Salad With Dill Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces green beans fresh or frozen; 2 cups garbanzo beans AKA chickpeas, cooked, or one 15-ounce can, drained; 2 cups kidney beans cooked, or one 15-ounce can, drained; 1 cup grape tomatoes cut in half; 2 cloves garlic minced; 1 shallot diced; 1 jalapeno stems and seeds removed, diced; 2 tablespoons white wine vinegar; 1/4 cup mayonnaise; 1 1/2 teaspoons dried dillweed or 1 & 1/2 tablespoons chopped fresh dill; 1/4 teaspoon cumin; 1 pinch cayenne; salt; black pepper

Servings: persons

16 ounces green beans fresh or frozen
2 cups garbanzo beans AKA chickpeas, cooked, or one 15-ounce can, drained
2 cups kidney beans cooked, or one 15-ounce can, drained
1 cup grape tomatoes cut in half
2 cloves garlic minced
1 shallot diced
1 jalapeno stems and seeds removed, diced
2 tablespoons white wine vinegar
1/4 cup mayonnaise
1 1/2 teaspoons dried dillweed or 1 & 1/2 tablespoons chopped fresh dill
1/4 teaspoon cumin
1 pinch cayenne
salt
black pepper

1
Fill a medium pot with water about 1/3 full and bring to a boil.
2
While waiting for the water to boil, cut the tomatoes in half, mince the garlic, dice the shallot and jalapeno, and set them aside. In a small bowl, stir together the vinegar, mayo, dill, cumin, cayenne, and set aside.
3
When the water has come to a boil, cook the green beans until they are bright green, but still crisp (about 2 minutes). Drain the green beans into a colander and run under cold water to stop them from cooking.
4
Place the cooked green beans in a large bowl and add the garbanzo beans, the kidney beans, the grape tomatoes, the garlic, the shallot and the jalapeno. Toss until combined. Add the small bowl of vinegar, mayo, spices and stir gently until well coated. Add salt, black pepper and adjust seasonings to taste.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 ounces green beans fresh or frozen, 2 cups garbanzo beans AKA chickpeas, cooked, or one 15-ounce can, drained, 2 cups kidney beans cooked, or one 15-ounce can, drained, 1 cup grape tomatoes cut in half, and more.

Yes, Three-Bean Salad With Dill Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Three-Bean Salad With Dill Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions