Three Bean Salad
Canned beans, crunchy onions, and fresh parsley are tossed in a tangy vinaigrette dressing in this classic Three Bean Salad recipe. With nearly no cooking required, this salad is perfect for potlucks and summer BBQs.
Servings: 6 people
Calories: 221kcal
Ingredients
- 15 ounces can of red kidney beans drained and rinsed
- 15 ounces can of chickpeas/garbanzo beans drained and rinsed.
- 1 package frozen green beans
- 1/4 cup red onion sliced thinly
- 2 tablespoons fresh parsley flat or curly, chopped.
- 1/3 cup apple cider vinegar
- 2 tablespoons white granulated sugar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse the kidney and garbanzo beans.
- Cook the green beans in the microwave according to the instructions. Once finished, remove them from the microwave and dump the green beans in cold water to keep them from continuing to cook and becoming mushy. After a minute or so, drain the beans and set aside.
- Take a large bowl and add the vinegar, sugar, olive oil, salt and pepper. Whisk until combined and the salt and sugar are dissolved.
- Add all the beans, onion and parsley and toss to combine.
- Place plastic wrap over the bowl and refrigerate for a few hours. The salad can be eaten immediately but becomes more flavorful the longer the beans soak in the dressing.
- This makes a quick and easy side dish for any meal.
Nutrition
Calories: 221kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 574mg | Potassium: 315mg | Fiber: 7g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg