Three Bean Salad (Printable)

A refreshing medley of beans with crisp vegetables in tangy vinaigrette. Ideal for gatherings or light meals.

# What You'll Need:

→ Beans

01 - 1 cup canned green beans, drained and rinsed
02 - 1 cup canned kidney beans, drained and rinsed
03 - 1 cup canned chickpeas (garbanzo beans), drained and rinsed

→ Vegetables & Herbs

04 - 1/2 cup red onion, finely diced
05 - 1/2 cup celery, thinly sliced
06 - 1/4 cup fresh parsley, chopped

→ Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup apple cider vinegar
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Directions:

01 - Place the green beans, kidney beans, chickpeas, red onion, celery, and parsley in a large mixing bowl
02 - Whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper in a small bowl until sugar dissolves completely
03 - Pour the vinaigrette over the bean mixture and toss gently to coat all ingredients evenly
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld together
05 - Toss the salad again before serving, taste, and adjust seasoning if necessary

# Expert Advice:

01 -
  • Quick and Easy: Ready in just 15 minutes with no cooking required.
  • Healthy and Filling: Packed with 6g of protein and fiber per serving.
  • Versatile Side: Naturally vegetarian, gluten-free, and dairy-free, making it perfect for groups.
02 -
  • Chill the salad for at least one hour before serving to let the vinaigrette penetrate the beans.
  • Rinse the beans well to remove excess sodium and improve the final taste.
  • Always give the salad a final toss right before serving to redistribute the dressing that may have settled.
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