Three Bean Salad
Three Bean Salad is a classic, colorful side dish featuring a mix of beans tossed in a sweet and tangy vinaigrette. Perfect for picnics, potlucks, and meal prep, this refreshing salad is packed with plant-based protein and fiber.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Salad
- Method: Mix
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (15 ounces) green beans, drained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed
- ½ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ⅓ cup apple cider vinegar
- ¼ cup olive oil
- 3 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, combine the green beans, kidney beans, garbanzo beans, red onion, and parsley.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper.
- Pour the dressing over the bean mixture.
- Toss gently until all ingredients are evenly coated.
- Cover and refrigerate for at least 2 hours.
- Stir again before serving.
- Serve chilled or at room temperature.
Notes
- Use blanched fresh green beans for extra texture and flavor.
- Add feta cheese, olives, and tomatoes for a Mediterranean variation.
- Reduce or omit the sugar for a lower-sugar version.
- The flavor improves after several hours of chilling.
- Store in an airtight container in the refrigerator for up to 5 days.
- Serve cold or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 340 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Find it online: https://thefamilycooking.com/three-bean-salad-2/