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Tangy Bean Trio Salad

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Tangy Bean Trio Salad is a vibrant, refreshing mix of three types of beans tossed with crisp vegetables and a zesty vinaigrette. It’s a protein-packed, make-ahead dish perfect for potlucks, barbecues, or healthy weekday lunches.

Ingredients

  1. 1 can kidney beans, drained and rinsed
  2. 1 can chickpeas (garbanzo beans), drained and rinsed
  3. 1 can green beans, drained (or 1 cup blanched fresh green beans)
  4. 1/2 red onion, finely diced
  5. 2 celery stalks, finely chopped
  6. 1 red bell pepper, chopped
  7. 1/4 cup fresh parsley, chopped
  8. For the Dressing:
  9. 1/4 cup olive oil
  10. 3 tbsp apple cider vinegar (or red wine vinegar)
  11. 1 tsp Dijon mustard
  12. 1 tbsp honey or sugar
  13. 1 clove garlic, minced
  14. Salt and pepper, to taste

Instructions

In a large bowl, combine kidney beans, chickpeas, and green beans.

  1. Add diced red onion, chopped celery, bell pepper, and parsley. Toss gently to combine.
  2. In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey (or sugar), garlic, salt, and pepper until fully blended.
  3. Pour the dressing over the bean mixture and stir to coat everything evenly.
  4. Cover and refrigerate for at least 1 hour to let the flavors develop.
  5. Serve chilled or at room temperature. Toss again before serving.

Notes

  • Substitute chickpeas with black or cannellini beans for variation.
  • Add diced jalapeños or chili flakes for heat.
  • Use maple syrup instead of honey for a vegan version.
  • For extra flavor, toss in crumbled feta just before serving.
  • Tastes even better the next day after marinating in the fridge.

Nutrition

Find it online: https://thefamilycooking.com/tangy-bean-trio-salad/