Description
Bright, colorful, and bursting with flavor, this 3 Bean Salad is the perfect addition to any meal. Combining protein-packed kidney beans, crunchy chickpeas, and crisp green beans, all tossed in a tangy dressing, this salad strikes a delightful balance of taste and nutrition. Ideal for summer barbecues or as a refreshing side dish year-round, it’s easy to prepare and customizable to suit your palate.
Ingredients
Scale
- 1 cup kidney beans (canned, rinsed)
- 1 cup garbanzo beans (canned, rinsed)
- 1 cup green beans (fresh or frozen)
- ½ cup red onion (diced)
- ½ cup bell pepper (diced)
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse the kidney and garbanzo beans under cold water. Trim and cut the green beans into bite-sized pieces.
- Dice the red onion and bell pepper into small, uniform pieces.
- In a large mixing bowl, combine the kidney beans, garbanzo beans, green beans, red onion, and bell pepper. Toss gently to mix.
- In another bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. Drizzle this mixture over the bean medley and toss gently again.
- Chill in the refrigerator for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg