Description
A classic three-bean salad is a timeless favorite that combines kidney beans, garbanzo beans, and green beans with a tangy vinaigrette. It’s an easy-to-make, protein-packed dish perfect for potlucks, picnics, or as a side or main course for a quick, healthy meal.
Ingredients
Scale
- 1 can kidney beans, drained and rinsed
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 1 can green beans, drained
- 1/2 red onion, finely diced
- 1/4 cup bell peppers (optional for extra crunch)
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon sugar or honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the salad base: In a large bowl, combine the kidney beans, garbanzo beans, and green beans.
- Add veggies and herbs: Stir in the diced red onion, bell peppers, and fresh parsley or cilantro.
- Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and pepper.
- Mix and marinate: Pour the dressing over the bean mixture and gently toss to coat. Let the salad marinate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve chilled or at room temperature. Garnish with extra parsley if desired.
Notes
Possible Substitutions:
Kidney beans: Can be replaced with black beans or cannellini beans.
Garbanzo beans: Try using navy beans or white beans for a variation.
Vinegar: Red wine vinegar or lemon juice can be used for a tangy twist.
Sugar/Honey: Agave syrup or maple syrup for a natural sweetener alternative.
- Prep Time: 10 minutes
- Cook Time: No cooking required
- Category: Salad, Side Dish
- Method: Marination
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 7 g