3 Bean Salad for 25
Perfect for feeding a crowd, this vibrant 3 Bean Salad for 25 is a refreshing and protein-packed side dish that’s bursting with flavor and color! Featuring a trio of green beans, kidney beans, and garbanzo beans, this recipe is elevated with the crunch of diced red bell pepper, the zing of red onion, and the freshness of chopped parsley. Tossed in a tangy-sweet vinaigrette made with olive oil, apple cider vinegar, honey, Dijon mustard, and garlic, this dish strikes the perfect balance of savory, sweet, and tangy. Ready in just 30 minutes and served chilled, it’s an ideal make-ahead salad for potlucks, picnics, and summer gatherings. Impress your guests with this crowd-pleasing, nutrient-rich recipe that’s as beautiful to look at as it is to eat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Green beans (fresh, trimmed and cut into 1-inch pieces)
- 4 cups Kidney beans (canned, drained and rinsed)
- 4 cups Garbanzo beans (canned, drained and rinsed)
- 2 cups Red bell pepper (diced)
- 1.5 cups Red onion (finely chopped)
- 1 cup Fresh parsley (chopped)
- 1.25 cups Olive oil
- 0.75 cups Apple cider vinegar
- 0.5 cups Honey
- 2 tablespoons Dijon mustard
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Bring a large pot of lightly salted water to a boil. Add the green beans and cook for 3-4 minutes, until they are bright green and tender-crisp. Drain and transfer the beans to an ice water bath to stop the cooking process. Drain again and set aside.
In a large mixing bowl, combine the cooled green beans, kidney beans, garbanzo beans, red bell pepper, red onion, and chopped parsley. Toss to evenly distribute the ingredients.
In a separate bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk or shake until the dressing is emulsified and smooth.
Pour the dressing over the bean mixture and toss gently to ensure all the ingredients are evenly coated in the vinaigrette.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, refrigerate for 4-6 hours or overnight.
Before serving, give the salad a gentle toss and adjust seasoning with additional salt and pepper if necessary.
Serve chilled as a refreshing side dish for your gathering. Enjoy!
Nutrition Facts
Calories |
5841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.8 g | 407% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8288 mg | 360% | |
| Total Carbohydrate | 610.5 g | 222% | |
| Dietary Fiber | 152.1 g | 543% | |
| Total Sugars | 194.0 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1657 mg | 127% | |
| Iron | 69.0 mg | 383% | |
| Potassium | 10438 mg | 222% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
