Three Bean Salad
Ingredients
- • 425 g canned kidney beans, drained and rinsed
- • 425 g canned chickpeas, drained and rinsed
- • 425 g canned green beans, drained
- • 150 g red onion, thinly sliced
- • 150 g red bell pepper, diced
- • 15 g fresh parsley, chopped
- • 80 ml apple cider vinegar
- • 60 ml extra virgin olive oil
- • 50 g granulated sugar
- • 15 ml Dijon mustard
- • 2 cloves garlic
- • 1 tsp salt
- • 1 sprinkle black pepper to taste
Instructions
- 1
In a large mixing bowl, combine the drained kidney beans, chickpeas, and green beans.
- 2
Add the thinly sliced red onion, diced red bell pepper, and chopped fresh parsley to the beans. Toss gently to combine.
- 3
In a separate small bowl or jar, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, minced garlic, salt, and black pepper until the sugar dissolves and the dressing is well emulsified.
- 4
Pour the dressing over the bean mixture and toss thoroughly to ensure all ingredients are evenly coated.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
- 6
Before serving, give the salad a good stir and taste for seasoning. Adjust salt, pepper, or vinegar as needed.
- 7
Serve chilled as a refreshing side dish or light lunch option.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant bean salad is my go-to for potlucks and barbecues—it actually tastes better the next day as the tangy-sweet dressing works its magic, and you can easily swap in your favorite beans or add fresh herbs to make it your own."
