Three Bean Salad
Bright, flavorful, and easy to prepare, this Three Bean Salad is a vibrant medley of kidney beans, chickpeas, and tender-crisp green beans, perfectly complemented by the crunch of red bell pepper and the zesty tang of red onion. Tossed in a homemade vinaigrette infused with red wine vinegar, Dijon mustard, and a hint of sweetness, this salad bursts with balanced flavors that are as fresh as they are satisfying. Ready in just 20 minutes, it’s an ideal choice for meal prep, outdoor picnics, or a refreshing side to any main course. Packed with protein, fiber, and colorful veggies, this no-cook recipe is both healthy and delicious—a crowd-pleaser that gets better as it chills in the fridge! Perfect for vegan, vegetarian, and gluten-free diets, the Three Bean Salad is as versatile as it is nutritious.
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Recipe Information
Ingredients
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned chickpeas, drained and rinsed
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 medium red bell pepper, diced
- 1 small red onion, finely chopped
- 0.25 cup parsley, finely chopped
- 0.25 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a pot of water to a boil over high heat.
Add the green beans to the boiling water and blanch for 3-4 minutes until tender-crisp.
Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain and set aside.
In a large mixing bowl, combine the kidney beans, chickpeas, blanched green beans, diced red bell pepper, red onion, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, sugar, Dijon mustard, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the bean mixture and toss everything together until well coated.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a good stir, taste, and adjust the seasoning if necessary.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 42.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3416 mg | 73% | |
*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.
