Mixed-Bean Salad


This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.


  • ½ pound green beans, trimmed and halved crosswise

  • 2 tablespoons cider vinegar

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh oregano leaves, finely chopped

  • 1 shallot, thinly sliced

  • 2 teaspoons grainy mustard

  • 1 can (15.5 ounces) red kidney beans, rinsed and drained

  • 1 can (15.5 ounces) chickpeas, rinsed and drained

  • Coarse salt and ground pepper


  1. In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.

Related Articles