Time for the fun part! Here’s how to make the classic three bean salad.

In a large mixing bowl, pour in the drained and rinsed green beans, kidney beans, and chickpeas. These beans are the stars of the show, so treat them with care. Remember, they should feel a bit firm — that texture adds to the whole salad experience.

Next, toss in the finely diced red onion and green bell pepper. The crunchiness from these veggies not only adds texture but brings a fresh taste that contrasts beautifully with the beans. I always encourage people to taste as they go. You might find that you prefer more or less of a specific ingredient.

In a separate bowl, whisk together the granulated sugar, apple cider vinegar, and extra-virgin olive oil. If you’re feeling adventurous, add in the Dijon mustard for a zesty punch. The mustard gives a subtle depth of flavor that elevates the salad. The mixture should be creamy and slightly thick.

Now, pour that blissful dressing over your bean and veggie mixture. Look at that lovely sheen it creates! Use a spatula or a wooden spoon to gently fold the ingredients. Be careful not to mash up the beans. Aim for even coverage; you want each bite to be delicious.

Here’s your chance to check the seasoning. Sprinkle in the freshly ground black pepper—if you’re in for a kick. Give it one last mix. Taste it. Does it need more tang? Add more vinegar. Too sweet? A little more mustard or a dash of salt will do wonders.

Cover the salad with plastic wrap or a lid and refrigerate for at least an hour, but overnight is even better! Chilling allows the flavors to meld together, transforming the salad into something extraordinary. When you’re ready to serve, give it a quick stir, and it’s ready to hit the table.