Three Bean Salad with Orange Vinaigrette
Bright, zesty, and packed with plant-based protein, this Three Bean Salad with Orange Vinaigrette is a vibrant twist on a classic favorite. Featuring tender blanched green beans, hearty kidney beans, and creamy chickpeas, this salad is brought to life with a refreshing citrus vinaigrette made from freshly squeezed orange juice, olive oil, and a touch of honey. Finely diced red onion and fresh parsley add layers of flavor and color, making this dish as visually appealing as it is delicious. Perfect as a simple side dish or a light lunch, this recipe comes together in just 20 minutes and can be made ahead of time for effortless entertaining. Serve chilled or at room temperature for a healthy, flavorful addition to your table.
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Recipe Information
Ingredients
- 200 grams Green beans
- 200 grams Kidney beans (canned, drained and rinsed)
- 200 grams Chickpeas (canned, drained and rinsed)
- 1 small Red onion, finely diced
- 3 tablespoons Parsley, finely chopped
- 4 tablespoons Orange juice (freshly squeezed)
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 0.5 teaspoons Ground mustard
- 1 clove Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash and trim the green beans. Bring a medium pot of water to a boil and blanch the green beans for 3-4 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain well and cut into 2-inch pieces.
In a large mixing bowl, combine the blanched green beans, kidney beans, chickpeas, diced red onion, and chopped parsley.
In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, ground mustard, minced garlic, salt, and black pepper until well emulsified.
Pour the orange vinaigrette over the bean mixture and toss gently to coat evenly.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a quick toss and adjust seasoning if needed. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 41.6 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2058 mg | 44% | |
*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.
