Three Bean Salad Recipe
Three bean salad is a classic, refreshing side dish perfect for potlucks and picnics. It combines the textures of three different canned beans, with crisp vegetables, and a tangy vinaigrette dressing.
Servings: 8
Cost: $5
Equipment
Ingredients
- 15 ounce can chickpeas drained and rinsed
- 15 ounce can cannellini beans drained and rinsed
- 15 ounce can dark red kidney beans drained and rinse
- 1/2 cup diced red onion
- 1 cup diced English cucumber
- 1/2 cup chopped fresh parsley
- 1/2 cup diced celery stalk
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
Instructions
- To a large mixing bowl, add the chickpeas, cannellini beans, kidney beans, onion, cucumber parsley and celery. Toss to combine.
- In a small bowl, whisk together the vinegar, dijon, honey, Italian seasoning, garlic powder, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing is well combined and emulsified.
- Pour the dressing over the salad and toss to coat.
- Serve room temperature or chill in the refrigerator until ready to serve. Toss before serving.
Nutrition
Calories: 370kcal | Carbohydrates: 56g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 259mg | Potassium: 1328mg | Fiber: 15g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 8mg