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3 Bean Salad


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  • Author: Jennifer
  • Total Time: 15 minutes
  • Yield: Serves 4

Description

Bright, refreshing, and packed with nutrients, this 3 Bean Salad is a colorful medley of crisp green beans, tender kidney beans, and creamy garbanzo beans, all dressed in a zesty vinaigrette. Perfect for picnics or as a vibrant side dish at any meal, it’s not just a salad; it’s a celebration of flavors that will please your palate and impress your guests.


Ingredients

Scale
  • 1 cup fresh green beans, trimmed and cut into bite-sized pieces
  • 1 cup canned kidney beans, rinsed and drained
  • 1 cup canned garbanzo beans (chickpeas), rinsed and drained
  • 1/4 cup red onion, finely diced
  • 1/2 cup bell pepper (any color), diced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Rinse the kidney and garbanzo beans under cold water until clean. Trim the ends off the green beans and cut them into bite-sized pieces.
  2. Dice the red onion and bell pepper into small pieces.
  3. In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
  4. In a large mixing bowl, combine the beans and chopped veggies with the dressing. Toss gently until well-coated.
  5. Chill in the refrigerator for at least one hour before serving to allow flavors to meld.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 180
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 0mg