Three-Bean Salad (Printer view)

A vibrant mix of beans in tangy vinaigrette, perfect for gatherings and healthy 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, drained and rinsed

→ Vegetables and 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 - In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley
02 - In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar is fully dissolved
03 - Pour the vinaigrette over the bean mixture and toss gently to coat all ingredients evenly
04 - Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together
05 - Toss again before serving, taste the salad, and adjust seasoning if needed

# Expert Suggestions:

01 -
  • Nutrient-Dense: High in plant-based protein and fiber from a variety of beans.
  • Easy Preparation: Requires no cooking and can be whipped up in just 15 minutes.
  • Flavorful: A tangy apple cider vinaigrette that balances sweet and savory notes.
  • Convenient: Can be prepared in advance, making it ideal for busy schedules and gatherings.
02 -
  • Make this salad a day ahead to allow the flavors to develop even further.
  • Use high-quality extra-virgin olive oil for the richest dressing flavor.
  • Check bean labels to ensure there is no hidden gluten or unwanted additives.
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