Three-Bean Salad with Dill Vinaigrette
A vibrant, protein-packed salad featuring a mix of cannellini, kidney, and green beans in a tangy dill vinaigrette, perfect for meal prep. This mediterranean-inspired salads ready in about 15 minutes pairs Green beans, trimmed and halved, Diced red onion, Chopped fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 285 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (15 oz) can Cannellini beans, drained and rinsed
- 1 (15 oz) can Kidney beans, drained and rinsed
- 2 cups Green beans, trimmed and halved
- 1/2 cup Diced red onion
- 3 tbsp Chopped fresh dill
- 3 tbsp Olive oil
- 2 tbsp White wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: In a large bowl, combine 1 (15 oz) can drained cannellini beans, 1 (15 oz) can drained kidney beans, 2 cups halved green beans, and 1/2 cup diced red onion.
- Step 2: Whisk together 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
- Step 3: Pour the vinaigrette over the bean mixture and toss gently until evenly coated.
- Step 4: Stir in 3 tbsp chopped fresh dill and let the salad sit for 15 minutes at room temperature to allow flavors to meld before serving.
Frequently asked questions
How long does Three-Bean Salad with Dill Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Three-Bean Salad with Dill Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced red onion from drying out.
Can I substitute ingredients in Three-Bean Salad with Dill Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Three-Bean Salad with Dill Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Three-Bean Salad with Dill Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a light lunch. The vinaigrette is the star!
- ★★★★★
So easy to make and so delicious. The dill really brightened up the beans.
- ★★★★★
My family loved this three-bean salad. It's healthy and so flavorful. Will make again!
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