Three Can Bean Salad
Bright, fresh, and irresistibly simple, this Three Can Bean Salad is a quick and flavorful side dish that’s perfect for picnics, potlucks, or busy weeknight meals. Featuring three pantry staples—kidney beans, garbanzo beans (chickpeas), and green beans—this salad is tossed with a medley of crisp red bell pepper, red onion, celery, and fresh parsley for a vibrant bite in every forkful. A tangy-sweet vinaigrette made with olive oil, apple cider vinegar, honey, and Dijon mustard ties everything together, creating a dish that's as wholesome as it is delicious. Ready in just 15 minutes of prep and even better after a few hours in the refrigerator, this no-cook recipe is a go-to option for make-ahead meals. Serve it chilled or at room temperature for a crowd-pleasing addition to your table. Keywords: Three Can Bean Salad, bean salad recipe, easy side dish, picnic recipes, healthy no-cook meals.
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Recipe Information
Ingredients
- 1 15-ounce can Canned kidney beans
- 1 15-ounce can Canned garbanzo beans (chickpeas)
- 1 15-ounce can Canned green beans
- 1 small Red onion
- 2 pieces Celery stalks
- 1 medium Red bell pepper
- 0.5 cup Fresh parsley
- 0.25 cup Olive oil
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain and rinse the canned kidney beans, garbanzo beans, and green beans under cold water. Set aside to allow excess water to drain completely.
Finely dice the red onion, celery stalks, and red bell pepper. Chop the fresh parsley into small pieces.
In a large mixing bowl, combine the kidney beans, garbanzo beans, green beans, red onion, celery, red bell pepper, and parsley.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified and well-combined.
Pour the vinaigrette over the bean and vegetable mixture. Toss gently until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, let it sit overnight.
Before serving, give the salad a gentle stir and adjust seasoning if necessary. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4317 mg | 188% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 45.4 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3691 mg | 79% | |
*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.
