3 Bean Salad
3 Bean Salad is a colorful and nutritious dish that combines kidney beans, garbanzo beans, and green beans for a refreshing crunch. Tossed in a zesty dressing of olive oil and apple cider vinegar, this salad is perfect for picnics, potlucks, or meal prep. With its vibrant ingredients and customizable nature, it’s a delightful addition to any meal that guarantees to impress your guests and satisfy your taste buds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
Scale
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned garbanzo beans (chickpeas), drained and rinsed
- 1 cup fresh or frozen green beans, trimmed and cut into bite-sized pieces
- ½ medium red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Drain and rinse the kidney and garbanzo beans under cold water.
- Trim the ends of fresh green beans and cut them into bite-sized pieces; if using frozen, thaw them.
- Thinly slice the red onion.
- In a large bowl, combine the kidney beans, garbanzo beans, green beans, and red onion. Toss gently to mix.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the bean mixture and toss gently until evenly coated. Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg