Three Bean Salad with Yogurt-Buttermilk Dressing

Three Bean Salad with Yogurt-Buttermilk Dressing - A protein packed salad that can be kept in the fridge for lunches throughout the week! |

September in Michigan always gives me crazy mixed emotions. 80% of my soul wants to put on a cozy sweater, cook a million pumpkin-filled things and guzzle apple cider like there’s no tomorrow. The other 20% is like “wait, it’s 80 degrees today, the humidity is out of control, and I almost sweat to death trying to sleep with the windows open (and #oneflops pressed against me) last night.” Whomp whomp whomp. Back to life . . . back to reality. Cold salads rather than hot soups are still the name of the game for at least another few weeks.

Mitten Crate August 2014 |

Mitten Crate delivered a bunch of Michigan goodness in August, including:

While the dill pickle beans would make a perfect garnish to a bloody mary, I’ve used them here as a tangy component to a three bean salad. Kidney beans and chickpeas add a nice punch of protein, and grape tomatoes and onions keep things interesting. Everything is tossed with a light yogurt-buttermilk dressing made with lots of herbs and spices. I made this, packed it into a storage container, and fully planned on eating it with my lunches for a week straight, thinking Jeff wouldn’t be into it at all. Turns out, he LOVED it. So against all odds, this little salad is a husband pleaser. Go figure.

Three Bean Salad with Yogurt-Buttermilk Dressing - A protein packed salad that can be kept in the fridge for lunches throughout the week! |

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Three Bean Salad with Yogurt-Buttermilk Dressing


For the Yogurt-Buttermilk Dressing:

  • 2 tablespoons Greek yogurt
  • 2 tablespoons mayonnaise
  • 1-1/2 tablespoons buttermilk
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika

For the Three Bean Salad:

  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1 can (15.5 ounces) red kidney beans, rinsed and drained
  • 3/4 cup halved cherry tomatoes
  • 1/2 cup pickled green beans, cut into 1-inch pieces
  • 1/3 cup chopped red onion


1. Make the Yogurt-Buttermilk Dressing: In small bowl, whisk together yogurt, mayonnaise, buttermilk, parsley, dill, garlic powder, salt, pepper and paprika.
2. Make the Three Bean Salad: In large bowl, toss chickpeas, kidney beans, tomatoes, pickled green beans, onion and Yogurt-Buttermilk Dressing until well combined. For best flavor, refrigerate at least 2 hours or up to 2 days before serving.
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This post was written by me on behalf of Mitten Crate, who provided me with a free box for recipe development purposes. I was not otherwise compensated for writing this post, and all opinions are 100% my own.