{"id":81060,"date":"2023-08-06T20:15:30","date_gmt":"2023-08-06T18:15:30","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=81060"},"modified":"2025-12-10T12:59:55","modified_gmt":"2025-12-10T11:59:55","slug":"three-bean-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/three-bean-salad\/","title":{"rendered":"Three Bean Salad with Tarragon Dressing"},"content":{"rendered":"

This quick and easy Three Bean Salad<\/strong> is a combination of several different kinds of beans (green, yellow and white), plus a pop of colour from cherry tomatoes and red onion. The dressing is a simple combination of lemon, Dijon, garlic, olive oil and fresh summer tarragon. Together it\u2019s a fresh tasting, versatile and healthy side dish.<\/p>\n

What is three bean salad?<\/h2>\n

A three bean salad<\/a> is one of those North American classics that can be found in almost every family with just as many variations. It\u2019s a great make ahead salad, that is filling, affordable and nutritious. It is typically made with green beans and two types of canned or cooked and chilled beans: kidney beans and white beans (which could vary from cannellini beans, to butter beans to chickpeas). The combination of blanched fresh beans and cooked beans are then tossed with a tangy dressing that gets its flavour from from fresh herbs and Dijon. In this version, I use two types of fresh beans and one type of cooked bean, plus a tarragon-infused dressing. For a fresh twist, I also add cherry tomatoes for a pop of color and extra goodness.<\/p>\n

\"Zutaten<\/p>\n

Three bean salad \u2014 versatile and easily adaptable<\/h2>\n

Unless you are a regular visitor of your local farmers market, it may be difficult to find yellow wax beans. Not to fret, this bean salad could easily be made completely with green beans in their place. As for the canned beans, you could use fresh broad beans (fava beans) in their place, or trade them out for a different type of canned bean. Butter beans (Bianchi di Spagna), cannellini beans or chickpeas, are all good choices.<\/p>\n

Tarragon in cooking<\/h2>\n

Tarragon (also called estragon), is mainstay in French cooking and because of its unique and delicate anise-like flavor, it is famously used in the preparation of Bearnaise sauce and is often used when serving asparagus, fish, chicken, and eggs. It has a multi-dimensional flavor that is a wonderful addition to salad dressings thanks to it\u2019s bright, herbaceous aroma that pairs well with the acidity of lemon or vinegar. This tarragon dressing goes equally as well with green beans, as it does with green salads, or vegetables such as asparagus, broccoli, cauliflower, carrots, potatoes, zucchini, fennel, radishes and more!<\/p>\n

\"Bunter<\/p>\n

What to serve with this mixed bean salad<\/h2>\n

I especially love to serve a fresh-tasting mixed<\/strong> bean salad<\/strong> with more substantial summer salads, such as potato salad. In particular my horseradish potato salad<\/a> or German potato salad<\/a>. However, it is also especially good with grilled fish, steaks, or roasted chicken. And since, it holds up well, it also makes a great side dish for BBQs or picnics served with veggies burgers or anything else off the grill.<\/p>\n

\"Bunter<\/p>\n

If you love green beans, you might also love these bean salad recipes:<\/h2>\n

Try one of these favourites:<\/p>\n