Three Bean Macaroni Salad
Colorful, creamy, and packed with protein, this Three Bean Macaroni Salad is a crowd-pleasing side dish that’s perfect for potlucks, barbecues, or meal prep. Combining tender macaroni with a trio of beans—chickpeas, kidney beans, and crisp green beans—this dish offers a satisfying mix of textures and flavors. Tossed with a tangy dressing made from mayonnaise, Greek yogurt, apple cider vinegar, and a touch of Dijon mustard, every bite strikes the perfect balance between creamy and zesty. Fresh parsley, celery, and red onion add a vibrant crunch while enhancing the salad’s fresh appeal. Ready in just 25 minutes, this easy-to-make and versatile recipe can be refrigerated ahead of time, making it an ideal option for stress-free entertaining. Perfectly portioned for six servings, this protein-packed macaroni salad is sure to delight vegetarians and omnivores alike!
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Recipe Information
Ingredients
- 2 cups Macaroni pasta
- 1 cup Canned chickpeas (garbanzo beans), drained and rinsed
- 1 cup Canned kidney beans, drained and rinsed
- 1 cup Canned green beans, drained and cut into 1-inch pieces
- 1 stalk Celery, finely chopped
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked and cooled macaroni, chickpeas, kidney beans, green beans, celery, red onion, and parsley.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper to create the dressing.
Pour the dressing over the macaroni and bean mixture. Gently toss to evenly coat all ingredients with the dressing.
Taste the salad and adjust seasoning if needed by adding additional salt or pepper.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.
Before serving, give the salad a gentle toss to redistribute the dressing. Serve chilled and enjoy!
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 32.5 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2584 mg | 55% | |
*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.
