Three Bean Salad
A colorful and nutritious Three Bean Salad packed with plant-based protein and fresh vegetables, dressed in a tangy sweet vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can green beans, drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Combine the beans and veggies: In a large bowl, combine the kidney beans, chickpeas, green beans, red bell pepper, red onion, and parsley. Use a spatula or a large spoon to fold everything gently, ensuring all the vibrant colors mix together beautifully.
- Whisk the dressing: In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Feel free to taste as you go! If you like a little more sweetness, add an extra dash of maple syrup.
- Dress the salad: Pour the dressing over the salad and toss to combine, making sure every bean and veggie is coated with that delicious flavor.
- Rest and serve: Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. It can be served chilled or at room temperature, making it perfect for any occasion.
Notes
For added crunch, consider tossing in chopped nuts or seeds. This salad keeps well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://pennykitchenz.com/three-bean-salad/