Three Bean Salad
This vibrant three bean salad combines kidney beans, chickpeas, and green beans for a nutritious and colorful dish. Tossed in a tangy vinaigrette, it makes a perfect side or light lunch option.
This recipe is american style, lunch, scaled for 4 servings, with 15 min prep.
Prep: 15 min · Total: 15 min · Serves: 4
Quick cooking notes
- Core ingredients include green beans, kidney beans, chickpeas, red onion.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 cup kidney beans (canned, drained and rinsed)
- 1 cup chickpeas (canned, drained and rinsed)
- 1 small red onion (finely chopped)
- 2 tbsp apple cider vinegar
- 2 tbsp parsley (chopped)
- 1 tsp salt
- 1 medium bell pepper (diced)
- 1 tbsp honey
- 3 tbsp olive oil
- 1 tsp black pepper
Instructions
- In a large bowl, combine the kidney beans, chickpeas, and green beans.
- Add the chopped red onion and diced bell pepper to the bowl.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to combine.
- Garnish with chopped parsley before serving.
Nutrition (per serving)
- Calories: 180
- Protein: 8 g
- Fat: 7 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Sugar: 2 g
- Sodium: 300 mg
Nutrition values are estimates based on stored ingredient totals and serving size.