The exact origin of three bean salad is unknown, but it became popular in the United States around the 1950s, coinciding with the rise of outdoor barbecues and the availability of canned goods. Some speculate it may have Mediterranean influences or be an all-American creation, with the first documented recipe appearing in Sunset magazine in June 1956. Its popularity stemmed from being a sturdy, easy-to-make side dish that didn’t spoil as quickly as mayonnaise-based salads.

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INGREDIENTS

10 oz. fresh green beans, trimmed and cut into 1 1/2-inch pieces (2 cups)
1 1/2 Tbsp. apple cider vinegar
2 tsp. spicy brown mustard
1 1/2 tsp. Creole seasoning (such as Tony Chachere’s)
1 tsp. pure maple syrup
1 tsp. Louisiana-style hot sauce (such as Crystal)
1/2 tsp. black pepper
1/2 tsp. kosher salt, divided
1/3 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 pt. cherry tomatoes, halved (about 2 cups)
1 small shallot, thinly sliced (about 1/4 cup)
Gather all ingredients.

STEPS

1) 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.

2) Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and 1/4 teaspoon of the salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette.

3) Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining 1/4 teaspoon salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.