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Three Bean Salad

Three Bean Salad
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A fresh, healthy, and easy Three Bean Salad combining chickpeas, kidney beans, and green beans tossed with crunchy vegetables and a tangy, zesty dressing. Perfect as a nutritious side or light main dish, ready in under 20 minutes with simple pantry staples.

Ingredients

Scale

Beans

  • 1 cup chickpeas (canned or cooked)
  • 1 cup kidney beans (canned or cooked)
  • 1 cup green beans (fresh or blanched)

Vegetables

  • 1/2 cup red onion, finely diced
  • 1/2 cup bell pepper, finely diced

Herbs

  • 1/4 cup fresh parsley or cilantro, chopped

Dressing

  • 3 tablespoons apple cider vinegar or white wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon honey or sugar (maple syrup or agave for vegan)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder or 1 teaspoon mustard (optional)

Instructions

  1. Prepare the Beans: Drain and rinse canned beans thoroughly to remove excess sodium and starch. If using fresh green beans, blanch them quickly in boiling water for 2-3 minutes, then immerse in ice water to retain their crispness and color.
  2. Chop Vegetables and Herbs: Dice the red onion and bell pepper finely for even distribution throughout the salad. Chop fresh parsley or your herb of choice to sprinkle in at the end, adding freshness and flavor.
  3. Make the Dressing: In a small bowl, whisk together vinegar, olive oil, sweetener, salt, pepper, and any optional seasonings like garlic powder or mustard until emulsified and well combined.
  4. Toss Everything Together: Combine the beans, chopped vegetables, and herbs in a large bowl. Pour the dressing over the mixture and gently toss until everything is well coated.
  5. Chill and Serve: For best flavor, refrigerate the salad for at least an hour before serving. This allows the beans to absorb the zesty dressing, creating a harmonious blend of taste and texture.

Notes

  • Use fresh or frozen green beans for better texture than canned.
  • Rinse canned beans well to remove excess sodium and avoid metallic taste.
  • Adjust vinegar and sweetener gradually to suit your taste preferences.
  • Allow the salad to rest in the fridge for at least one hour to deepen the flavors.
  • Serve the salad chilled for the best taste experience.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing is not recommended as texture will be compromised.
  • This salad is best enjoyed cold or at room temperature; avoid reheating to maintain freshness.

Nutrition

Keywords: three bean salad, healthy salad, easy salad, vegetarian salad, gluten free, make ahead salad

Find it online: https://tastebudtrek.com/three-bean-salad/