Description
A refreshing and nutritious Three Bean Salad recipe that is perfect for a light and flavorful meal or a side dish for any occasion. Packed with a variety of beans, fresh vegetables, and a zesty dressing, this salad is a delicious and satisfying option.
Ingredients
Units
Scale
For the Salad:
- 8 ounces green beans, cut into 1-inch pieces
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1 1/2 cups cooked kidney beans, drained and rinsed
- 2 celery ribs, thinly sliced
- 1/2 cup finely chopped fresh parsley
- 1/2 cup very thinly sliced red onion
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 garlic cloves, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Prepare the Green Beans: Bring a large pot of salted water to a boil. Blanch the green beans for 2 minutes, then transfer to ice water to cool. Drain and set aside.
- Make the Dressing: In a large bowl, whisk together olive oil, apple cider vinegar, garlic, mustard, honey, salt, and black pepper.
- Combine Ingredients: Add onion, chickpeas, kidney beans, celery, green beans, and parsley to the dressing. Toss to coat evenly.
- Chill and Serve: Refrigerate the salad for at least 1 hour before serving. Enjoy chilled.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to customize this salad by adding other vegetables like cherry tomatoes or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
