Print

Three Bean Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Three Bean Salad is a classic, colorful, and refreshing dish made with a trio of beans, crisp vegetables, and a tangy-sweet vinaigrette. It’s easy to make, packed with protein and fiber, and perfect for potlucks, picnics, or healthy meal prep.

Ingredients

  • 1 can (15 oz) green beans, drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
  • 1/4 cup red onion, finely chopped
  • 1/2 cup celery, diced
  • 1/2 cup red bell pepper, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar or red wine vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine green beans, kidney beans, chickpeas, red onion, celery, bell pepper, and parsley.
  2. In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, garlic, salt, and pepper until smooth.
  3. Pour the dressing over the bean mixture and toss until evenly coated.
  4. Cover and refrigerate for at least 1 hour, or overnight, to let the flavors develop.
  5. Toss again before serving and adjust seasoning if necessary.

Notes

  • Chill for at least 1 hour before serving for best flavor.
  • Substitute maple syrup for honey to make it vegan.
  • Use any combination of beans such as black beans or white beans.
  • Fresh cooked beans can be used instead of canned—just cool them first.
  • The salad tastes even better the next day as the flavors meld together.

Nutrition

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