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

Cook Mode Prevent your screen from going dark

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