3 Bean Chopped Salad with Cheddar and Ranch





Bean salads make the perfect healthy lunch, as well as terrific accompaniments for numerous dinners. In our 3-Bean Chopped Salad, green beans, chickpeas, and dark red kidney beans are mixed with iceberg lettuce and our Sharp Cheddar (or Extra Sharp Cheddar). Tossed with a creamy ranch dressing, this is one bean salad you’ll be finding excuses to make again and again! This recipe makes 4 servings that are 3 cups each. Once you’ve made this recipe, feel free to share it with your friends and family members on Facebook, Pinterest, Instagram, and Twitter.

To make the salad, steam 1 cup of green beans (trimmed and cut into 1-inch lengths) until they’re bright green and crisp, yet tender, and then cool to room temperature. Once cooled, combine the green beans with about 1 small head of iceberg lettuce (chopped), 1 14-ounce can of chickpeas (drained and rinsed), 1 14-ounce can of dark red kidney beans (drained and rinsed), and 4 ounces of cubed cheese in a large bowl.

To make the dressing, whisk ¼ cup of Cabot Lowfat Greek Yogurt and 1 tablespoon of mayonnaise in a small bowl to combine. Then whisk in the remaining ingredients until smooth. Pour dressing over salad, tossing to combine. Enjoy immediately.

Cabot is a cooperative of farm families from New York and New England and has been producing award-winning dairy products for many years. We make numerous high quality dairy products, including butter and yogurts. We’d love to hear your feedback about this 3 Bean Salad with Cheddar and Ranch, so please rate and review it after you’ve tried it!



  • 1 cup green beans, trimmed, cut-into 1-inch lengths
  • 8 cups chopped iceberg lettuce, about 1 small head
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 14-ounce can dark red kidney beans, drained and rinsed
  • Dressing

  • 1 tablespoon mayonnaise
  • 2 tablespoons reduced-fat buttermilk or milk 
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon dried dill weed
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • Freshly ground pepper to taste


    To Make Salad:

    1. BRING 1 to 2 inches of water to a boil in a medium saucepan fitted with a steamer attachment. Add green beans and steam, covered, until the beans are bright green and crisp tender, 3 to 4 ½ minutes. Remove steamer basket from the saucepan and allow beans to cool to room temperature.
    2. COMBINE lettuce, chickpeas, kidney beans, Cabot cheddar and the beans in a large bowl.

    To Make Dressing:

    1. WHISK yogurt and mayonnaise in a small bowl to combine. Whisk in buttermilk, vinegar, sugar, dill, salt, onion powder and pepper until smooth.
    2. POUR the dressing over the salad and toss to combine. Serve immediately.



    per serving
    Amount/Serving % Daily Value
    16 grams
    Saturated Fat
    6 grams
    35 milligrams
    960 milligrams
    52 grams
    13 grams
    26 grams
    380 milligrams
    Image of 3 Bean Chopped Salad with Cheddar and Ranch

    Cheese As You Please

    Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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