Let me tell you, nothing screams summer like my Lemon Basil Three Bean Salad! It’s the perfect medley of vibrant colors and refreshing flavors that make every bite feel like a celebration. Picture this: crisp green beans, hearty kidney beans, and creamy chickpeas all tossed together with a zesty lemon dressing and fresh basil. Wow! It’s such a delightful combination that I can’t help but smile every time I serve it. This recipe has become a family favorite at our summer gatherings, where it dazzles on the picnic table next to grilled meats and fresh bread. It’s not just a salad; it’s a burst of sunshine on a plate that everyone loves! Trust me, once you make it, you’ll want to whip it up every chance you get!

Ingredients for Lemon Basil Three Bean Salad

1 cup green beans, trimmed
1 cup kidney beans, drained and rinsed
1 cup chickpeas, drained and rinsed
1/4 cup red onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

How to Prepare Lemon Basil Three Bean Salad

Making my Lemon Basil Three Bean Salad is a breeze, and I promise you’ll love the vibrant flavors! Let’s dive into the steps to create this refreshing dish that’ll have everyone asking for seconds.

Step-by-Step Instructions

Start by blanching the green beans. Bring a pot of salted water to a boil, then add the trimmed green beans and let them cook for about 3 minutes. This quick cooking time keeps them crisp and bright!
Once the time’s up, quickly drain the green beans and plunge them into a bowl of ice water. This helps stop the cooking process and keeps that beautiful green color. Let them chill for a few minutes.
While the green beans cool, grab a large bowl and combine the blanched green beans, kidney beans, chickpeas, finely chopped red onion, and fresh basil. Give it a gentle stir to mix everything together.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper. This dressing is where the magic happens! Make sure it’s well combined so every bite is flavorful.
Now, pour the dressing over the bean mixture and toss everything together until all the beans are coated nicely. It’s okay if some of the beans get a little squished—adds character!
For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows all those delicious flavors to meld together beautifully.

And there you have it! A delicious Lemon Basil Three Bean Salad ready to impress your friends and family. Enjoy!

Why You’ll Love This Recipe

Quick and easy preparation—perfect for busy weeknights or last-minute gatherings!
Refreshing taste that’s a delightful balance of zesty lemon and fragrant basil.
Packed with healthy ingredients, making it a nutritious option for any meal.
Vegan-friendly, so everyone can enjoy this vibrant salad at your table.
Great as a side dish or light lunch, and it keeps well in the fridge.
Colorful presentation that adds a pop of brightness to any spread.

Tips for Success

To make your Lemon Basil Three Bean Salad truly shine, here are a few tips I swear by! First, don’t hesitate to adjust the seasoning—taste as you go and add more salt or pepper until it’s just right for you. For chilling, I recommend covering the salad with plastic wrap or a lid to keep it fresh and flavorful. If you want an extra burst of flavor, consider adding a sprinkle of lemon zest before serving. And remember, this salad is super versatile; feel free to experiment with different beans or herbs to suit your taste. Enjoy the creativity!

Variations of Lemon Basil Three Bean Salad

If you’re feeling adventurous, there are so many fun ways to mix up my Lemon Basil Three Bean Salad! For a different bean twist, try swapping in black beans or pinto beans for a heartier texture. You could also toss in some diced bell peppers for a crunchy pop of color and sweetness. If you love herbs, fresh parsley or cilantro can add a unique flavor profile. For a tangy kick, drizzle in a bit of balsamic vinegar along with the lemon juice. And if you want a creamy touch, a dollop of avocado or a splash of tahini dressing can elevate this salad to new heights. Get creative and make it your own!

Nutritional Information

Here’s a quick glance at the nutritional values for my Lemon Basil Three Bean Salad per serving. Each generous cup packs about 200 calories, 10g of healthy fats, 8g of protein, and 25g of carbs. Plus, it’s loaded with fiber at 7g! Remember, these values are estimates and can vary based on specific ingredients used. Enjoy the goodness!

FAQ Section

Can I make the Lemon Basil Three Bean Salad ahead of time?
Absolutely! In fact, this salad tastes even better after it has had time to chill and the flavors meld together. You can prepare it a day in advance and store it in the refrigerator until you’re ready to serve.

What can I substitute for fresh basil?
If you don’t have fresh basil on hand, you can try using dried basil or even a mix of fresh parsley and cilantro for a different but equally delightful flavor.

Is this salad gluten-free?
Yes! My Lemon Basil Three Bean Salad is naturally gluten-free, making it a great option for those with dietary restrictions.

How long can I store the salad?
You can keep the salad in an airtight container in the fridge for up to 3 days. Just give it a quick toss before serving to refresh the flavors!

Can I add more vegetables to this salad?
Of course! Feel free to add diced cucumbers, cherry tomatoes, or bell peppers for extra crunch and color. The more, the merrier!

Storage & Reheating Instructions

Storing your Lemon Basil Three Bean Salad is super easy! Just transfer any leftovers to an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days, but trust me, it’s so delicious that it might not last that long! If you’re planning to enjoy it later, give it a gentle toss before serving to refresh those vibrant flavors.

Now, as for reheating, there’s really no need! This salad is best served cold, so just pull it out of the fridge when you’re ready to eat. Enjoy the refreshing taste as is, and savor every bite!

Lemon Basil Three Bean Salad: 5 Fresh Reasons to Enjoy

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Mixing and chilling
Cuisine: Mediterranean
Diet: Vegan

Print Recipe

Description

A refreshing salad featuring a variety of beans, lemon, and basil.

Ingredients

Scale

1 cup green beans, trimmed
1 cup kidney beans, drained and rinsed
1 cup chickpeas, drained and rinsed
1/4 cup red onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

Instructions

Blanch the green beans in boiling water for 3 minutes.
Drain and cool the green beans in ice water.
In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, and basil.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Chill for at least 30 minutes before serving.

Notes

This salad can be made a day in advance.
Adjust seasoning to your preference.
Serve chilled for best flavor.

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 2g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg

Keywords: Lemon Basil Three Bean Salad

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