Three Bean Salad with Fennel and Fresh Herbs
Bright, herbaceous salad combining cannellini, garbanzo, and blanched green beans with sliced fennel and celery. Apple cider vinegar and mustard dressing ties together fresh mint, basil, parsley, tarragon, dill, and cilantro. Serve chilled as a side or light meal.
Ingredients
- 1 can cannellini beans, drained
- 1 can garbanzo beans, drained
- ½ pound green beans, blanched and cut into 1-inch pieces
- 1 small fennel bulb, thinly sliced
- 2 stalks celery, thinly sliced
- 2 cups fresh assorted herbs, roughly chopped (mint, basil, parsley, tarragon, dill, cilantro)1 tablespoon dried herbs total1:6herb
reduced intensity; add with dressing
- 2 tablespoons apple cider vinegar
- 1 small shallot
- 1 teaspoon mustard
- 1 teaspoon honeymaple syrup or agave1:1sweetenerFull guide →
- salt, to taste(optional)
- extra virgin olive oil, for drizzling
Instructions
- 1
Combine cannellini beans, garbanzo beans, blanched green beans, sliced fennel, sliced celery, and chopped fresh herbs in a large bowl.
- 2
Whisk together apple cider vinegar, shallot, mustard, honey, and olive oil in a small bowl.
- 3
Add dressing to bean mixture and stir to combine.
- 4
Season with salt and finish with additional olive oil.
- 5
Taste and adjust seasonings as needed.
Tips
Make ahead by 2-4 hours; flavors meld as it sits. Add fresh herbs just before serving to preserve brightness.
For crispness, chill all components before assembling.
Good to Know
Refrigerate in airtight container up to 4 days. Dressing may separate; stir before serving.
Prepare all components up to 1 day ahead. Dress 2-4 hours before serving; add fresh herbs just before plating.
Chill thoroughly. Serve at room temperature or cold as a side dish, light lunch, or picnic salad.
Common Mistakes
Do not blanch green beans too long to avoid mushy texture; aim for tender-crisp.
Do not skip salt adjustment to avoid flat flavor, even with vinegar-forward dressing.