Name: Three-Bean Salad with Tomatoes and Tangy Creole Dressing
Total time: 15 min
Ingredients: 10 ounces fresh green beans, trimmed and cut into 1 ½-inch pieces (2 cups); 1.5 tablespoons apple cider vinegar; 2 teaspoons spicy brown mustard; 1.5 teaspoons Creole seasoning (such as Tony Chachere's); 1 teaspoon pure maple syrup; 1 teaspoon Louisiana-style hot sauce (such as Crystal); .5 teaspoon black pepper; .5 teaspoon kosher salt, divided; .33 cup extra-virgin olive oil; 1 (16-oz.) can dark red kidney beans, drained and rinsed; 1 (16-oz.) can chickpeas, drained and rinsed; 3 cups packed baby arugula (4 oz.); 1 pint cherry tomatoes, halved (about 2 cups); 1 small shallot, thinly sliced (about ¼ cup)

Three-Bean Salad with Tomatoes and Tangy Creole Dressing

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Served as a main or side dish, this salad is sure to be a favorite.

Marianne Williams

Published on April 9, 2021

Three-Bean Salad with Tomatoes and Tangy Creole Dressing — Photo: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Active Time:

10 mins

Total Time:

15 mins

Servings:

Three bean salad, but make it Southern-style. When we're looking to add major flavor to a dish, one of our go-to strategies is to add a dash of Creole seasoning or hot sauce. This recipe for Three-Bean Salad with Tomatoes and Tangy Creole Dressingmasterfully utilizes these two Southern-favorite ingredients to create a salad that even the pickiest eaters can stand behind. With a dressing turbo-charged with flavor, there's nothing boring about this salad.

Three types of beans—kidney beans, green beans, and chickpeas—work in perfect harmony in this unique take on a bean salad. Peppery arugula complements the slightly spicy flavors of this Southern salad, while also keeping the whole dish light and fresh. A dressing of apple cider vinegar, spicy brown mustard, Creole seasoning, maple syrup, and hot sauce brings a kick to this fully-loaded salad.

This bean salad is the perfect main for vegetarians who want to get their protein in, but would also be lovely served as a side to fish or burgers. Plus, the whole thing comes together in just 15 minutes. We have a feeling that this unique three bean salad recipe will be a new favorite.

Ingredients

10 ounces fresh green beans, trimmed and cut into 1 ½-inch pieces (2 cups)
1 ½ tablespoons apple cider vinegar
2 teaspoons spicy brown mustard
1 ½ teaspoons Creole seasoning (such as Tony Chachere's)
1 teaspoon pure maple syrup
1 teaspoon Louisiana-style hot sauce (such as Crystal)
½ teaspoon black pepper
½ teaspoon kosher salt, divided
⅓ cup extra-virgin olive oil
1 (16-oz.) can dark red kidney beans, drained and rinsed
1 (16-oz.) can chickpeas, drained and rinsed
3 cups packed baby arugula (4 oz.)
1 pint cherry tomatoes, halved (about 2 cups)
1 small shallot, thinly sliced (about ¼ cup)

Directions

Fill a large pot with water to a depth of 4 inches; bring to a boil over medium-high. Fill a large bowl with ice water, and set aside. Add green beans to boiling water, and cook until tender, 1 to 2 minutes. Remove using a slotted spoon; transfer to ice water. Let stand until cooled, about 1 minute. Remove from ice water. Drain; set aside.
Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and ¼ teaspoon of the salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette.
Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining ¼ teaspoon salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.