3 Bean Salad with Marinated Sweet Onions and Roasted Peppers
This vibrant 3 Bean Salad with Marinated Sweet Onions and Roasted Peppers is a flavor-packed, nutrient-rich dish that's perfect for picnics, potlucks, or quick weeknight meals. A trio of green beans, kidney beans, and chickpeas are tossed with smoky roasted bell peppers and sweet onions marinated in a tangy red wine vinegar dressing. The salad is elevated with a touch of honey, Dijon mustard, and fresh parsley, creating a perfect balance of earthy, sweet, and zesty flavors. Quick to prepare and easily customizable, this chilled salad is an ideal make-ahead dish, ensuring the flavors meld beautifully for every bite. Whether served as a side dish, vegetarian main course, or a meal prep option, this bean salad is as hearty as it is delicious.
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Recipe Information
Ingredients
- 200 grams Green beans
- 400 grams Kidney beans (cooked or canned, drained and rinsed)
- 400 grams Chickpeas (cooked or canned, drained and rinsed)
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Sweet onion (thinly sliced)
- 60 ml Red wine vinegar
- 80 ml Olive oil
- 2 cloves Garlic (minced)
- 15 ml Honey
- 5 ml Dijon mustard
- 15 grams Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim the ends off the green beans and blanch them in boiling salted water for 3–4 minutes until crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Preheat your oven's broiler or grill. Cut the red and yellow bell peppers in half, removing the seeds and stems. Place them skin-side-up on a baking sheet and broil for 6–8 minutes until the skin is charred and blistered.
Remove the roasted peppers from the oven and place them in a bowl. Cover tightly with plastic wrap or a lid and let them steam for 10 minutes. Peel off the skin, then slice the flesh into thin strips.
In a small bowl, combine red wine vinegar, olive oil, minced garlic, honey, Dijon mustard, salt, and black pepper. Whisk the dressing until emulsified.
Place the thinly sliced sweet onions in a shallow bowl and pour half of the dressing over them. Allow the onions to marinate for at least 10 minutes while preparing the rest of the salad.
In a large bowl, combine the blanched green beans, kidney beans, chickpeas, roasted bell pepper strips, marinated sweet onions (including their dressing), and chopped parsley.
Pour the remaining dressing over the salad and toss gently but thoroughly to ensure every ingredient is coated.
Taste and adjust seasoning with additional salt and pepper, if needed.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4087 mg | 178% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 64.7 g | 231% | |
| Total Sugars | 52.5 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4122 mg | 88% | |
*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.
