3 Bean Salad
3 Bean Salad is a vibrant, protein-packed dish that combines kidney beans, chickpeas, and green beans in a zesty vinaigrette. Perfect for summer picnics or casual gatherings, this salad is not only visually stunning but also incredibly easy to make. With its refreshing crunch and delightful flavors, it’s sure to be a crowd-pleaser. Enjoy it cold or at room temperature, making it a versatile addition to your meal prep!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 cup kidney beans (rinsed and drained)
- 1 cup chickpeas (rinsed and drained)
- 1 cup fresh green beans (trimmed and chopped)
- 1/2 cup red onion (finely chopped)
- 1/2 cup bell pepper (diced)
- 1/4 cup fresh parsley (chopped)
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Rinse the kidney beans and chickpeas under cold water until clean.
- Chop green beans, red onion, bell pepper, and parsley into bite-sized pieces.
- In a large mixing bowl, combine all the beans and veggies.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until emulsified.
- Pour dressing over the salad mixture and fold gently to coat.
- Cover and chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added flavor, let the salad marinate overnight in the fridge. Feel free to customize by adding corn or diced avocado for extra texture.