Whole30 Three Bean Salad
Bright, crisp, and bursting with flavor, this Whole30 Three Bean Salad is a modern twist on a classic favorite that’s both healthy and satisfying. Packed with tender green beans, yellow wax beans, and delicately sweet haricots verts, this vibrant salad gets a flavor-packed upgrade with fresh red bell pepper, red onion, and parsley. Tossed in a tangy, Whole30-compliant dressing made with extra virgin olive oil, red wine vinegar, and Dijon mustard, it’s the perfect balance of simplicity and sophistication. Ready in just 25 minutes, this easy, no-fuss recipe is ideal as a refreshing side dish or a light meal, and it’s great for meal prep! Whether you're looking for a nutritious, gluten-free, and dairy-free option or simply a delicious way to enjoy your veggies, this salad is sure to become a go-to favorite. Serve it chilled and let the fresh ingredients shine.
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Recipe Information
Ingredients
- 2 cups Green beans
- 2 cups Yellow wax beans
- 1.5 cups Haricots verts (thin French green beans)
- 1 large Red bell pepper
- 0.5 medium Red onion
- 0.5 cup Fresh parsley
- 0.25 cup Extra virgin olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard (Whole30-compliant)
- 1 clove Garlic
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
Wash and trim the ends of the green beans, yellow wax beans, and haricots verts.
Bring a large pot of salted water to a boil. Add the green beans, yellow wax beans, and haricots verts. Boil for 3-5 minutes, or until tender-crisp.
Immediately drain and transfer the beans to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then drain again.
Cut the cooled beans into bite-sized pieces, approximately 1-2 inches long. Place them into a large mixing bowl.
Dice the red bell pepper into small pieces. Finely chop the red onion and fresh parsley. Add these to the mixing bowl with the beans.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture. Toss gently to combine, ensuring all ingredients are evenly coated.
Taste and adjust seasoning with more salt or pepper if desired.
Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish or a light meal.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 39.8 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2705 mg | 58% | |
*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.
