Paleo Three Bean Salad
Bright, fresh, and absolutely delicious, this Paleo Three Bean Salad is a modern twist on the classic picnic favorite, perfect for health-conscious eaters and summer gatherings alike. Featuring a vibrant medley of green beans, zucchini, and yellow squash, this salad is bursting with flavor and nutrients. The crisp vegetables are complemented by a tangy homemade vinaigrette made with extra-virgin olive oil, apple cider vinegar, Dijon mustard, and fresh parsley, elevating every bite. Quick to prepare with minimal cooking—thanks to the blanching technique that preserves the beans' crispness—this easy gluten-free and dairy-free dish is ideal for meal prep or as a refreshing side. Packed with wholesome ingredients and paleo-friendly twists, this salad is sure to be a hit at any table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup green beans
- 1 cup zucchini
- 1 cup yellow squash
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 2 tablespoons fresh parsley
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Trim the ends off the green beans and cut them into 1-inch pieces.
Set a pot of water to boil and prepare an ice bath by filling a large bowl with cold water and a handful of ice cubes.
Blanch the green beans by boiling them for 2-3 minutes until tender yet crisp, then immediately transfer them to the ice bath to stop the cooking process. Drain and set aside.
Using a vegetable peeler or mandoline slicer, cut the zucchini and yellow squash into thin ribbons or shred into bite-sized pieces.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, chopped parsley, sea salt, and black pepper to make the dressing.
In a large mixing bowl, combine the green beans, zucchini, and yellow squash.
Pour the dressing over the vegetables and toss gently to coat evenly.
Let the salad sit for 5-10 minutes to allow the flavors to meld together, then serve fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 20.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
