Description
This Three Bean Salad is a colorful, nutritious, and tangy dish that combines kidney beans, chickpeas, and green beans with a zesty dressing. It’s perfect for a refreshing side dish, meal prep, or a light main dish.
Ingredients
1 cup kidney beans (canned, drained and rinsed)
1 cup chickpeas (canned, drained and rinsed)
1 cup green beans (trimmed and cut into 1-inch pieces)
½ cup red onion (finely chopped)
½ cup bell pepper (diced)
¼ cup fresh parsley (chopped)
¼ cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
- Prepare the Beans: If using canned beans, drain and rinse the kidney beans and chickpeas. Blanch the green beans by boiling them for 3-4 minutes and then plunging them into cold water to stop cooking. Drain and set aside.
- Combine Ingredients: In a large bowl, combine the kidney beans, chickpeas, and green beans.
- Add Vegetables: Add the red onion, bell pepper, and parsley to the beans.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Dress the Salad: Pour the dressing over the bean and vegetable mixture, tossing gently to combine.
- Chill: Cover the salad and refrigerate for 30 minutes for the flavors to meld together.
- Taste and Adjust: Taste the salad and adjust the seasoning with more salt, pepper, or vinegar as needed.
- Serve: Toss again before serving and enjoy!
Notes
For extra protein, add grilled chicken, tuna, or a boiled egg to make it a full meal.
For a vegan version, omit the Dijon mustard (if non-vegan) or use a plant-based mustard.
Add jalapeños or red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg