Easy Three Bean Salad
Chef Jenn
Easy Three Bean Salad is a classic, sweet-and-tangy side dish made with kidney beans, chickpeas, and green beans in a vinegar-based dressing. Ideal for potlucks, picnics, and meal prep.
Prep Time 15 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 321 kcal
15 ounces kidney beans drained and rinsed 15 ounces garbanzo beans drained and rinsed 15 ounces green beans drained ½ cup red onion thinly sliced ¼ cup fresh parsley chopped ⅓ cup apple cider vinegar 3 tablespoons olive oil 2 tablespoons honey 1 teaspoon Dijon mustard ½ teaspoon salt ¼ teaspoon black pepper
Combine the beans, red onion, and parsley in a large bowl.
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, mustard, salt, and pepper until smooth and emulsified.
Drizzle the dressing over the salad and gently toss to coat everything thoroughly.
Refrigerate, covered, for at least two hours before serving to help the flavors develop.
Serve cold, tossing again before plating. Dig in!
Chef Jenn’s Tips
Letting this salad chill for a few hours (or overnight) brings out its full flavor.
Not into raw onion? Soak the slices in cold water to mellow their sharpness.
Want extra crunch? Toss in some celery or radish slices.
Serving: 1 cup Calories: 321 kcal Carbohydrates: 48 g Protein: 14 g Fat: 9 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 6 g Sodium: 217 mg Potassium: 691 mg Fiber: 13 g Sugar: 12 g Vitamin A: 720 IU Vitamin C: 15 mg Calcium: 90 mg Iron: 5 mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Keyword easy bean salad, picnic side, summer salad recipe, three bean salad