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
- 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.
- Dice the red onion and bell pepper into small pieces.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine the beans and chopped veggies with the dressing. Toss gently until well-coated.
- 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