Three Bean and Tomato Salad
Fresh, vibrant, and bursting with nutrition, the Three Bean and Tomato Salad is a quick and easy recipe perfect for any occasion. This colorful salad combines hearty kidney beans, chickpeas, and green beans with juicy grape or cherry tomatoes, crisp red onion, and a sprinkle of fresh parsley for a beautifully textured bite. Coated in a tangy homemade vinaigrette featuring olive oil, red wine vinegar, lemon juice, and a touch of honey, every forkful delivers a delightful balance of savory and sweet flavors. Ready in just 15 minutes with no cooking required, this protein-packed dish can be served as a refreshing side or as a wholesome, light meal. Plus, it’s perfect for meal prep, as the flavors intensify when chilled for a few hours. Keywords: three bean salad, healthy side dish, tomato salad, easy no-cook recipe, vegetarian salad.
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Recipe Information
Ingredients
- 1 15-ounce can canned kidney beans
- 1 15-ounce can canned chickpeas (garbanzo beans)
- 1 15-ounce can canned green beans
- 1.5 cups grape or cherry tomatoes
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain and rinse the canned kidney beans, chickpeas, and green beans. Set them aside to remove excess water.
Halve the grape or cherry tomatoes and place them into a large mixing bowl.
Finely dice the red onion and chop the fresh parsley. Add both to the mixing bowl with the tomatoes.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and black pepper to make the vinaigrette.
Add the drained and rinsed beans to the mixing bowl with the other ingredients, then pour the vinaigrette over the mixture.
Toss the salad gently to combine all ingredients and ensure the beans and vegetables are evenly coated with the vinaigrette.
Taste the salad and adjust seasoning with more salt or pepper, if necessary.
Chill the salad in the refrigerator for at least 20 minutes to let the flavors meld together.
Serve the Three Bean and Tomato Salad as a side dish, or enjoy it as a light, protein-packed meal.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4132 mg | 180% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 32.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3369 mg | 72% | |
*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.
