Three Bean Salad: A Refreshing Twist on Tradition!
A refreshing and nutritious salad made with three types of beans, perfect for a light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup kidney beans, drained and rinsed
- 1 cup chickpeas, drained and rinsed
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large pot of boiling water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water.
- In a large bowl, combine the green beans, kidney beans, chickpeas, red onion, bell pepper, and parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the bean mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Feel free to add other vegetables like corn or cucumber for extra crunch.
- This salad can be made a day in advance and stored in the refrigerator.
- Adjust the seasoning according to your taste preference.