Description
A refreshing and flavorful Three Bean Salad, perfect as a quick side dish.
Ingredients
Scale
- 15 ounces can of red kidney beans drained and rinsed
- 15 ounces can of chickpeas/garbanzo beans drained and rinsed
- 1 package frozen green beans
- 1/4 cup red onion sliced thinly
- 2 tablespoons fresh parsley flat or curly, chopped
- 1/3 cup apple cider vinegar
- 2 tablespoons white granulated sugar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse the kidney and garbanzo beans.
- Cook the green beans in the microwave according to the instructions. Once finished, remove them from the microwave and dump the green beans in cold water to keep them from continuing to cook and becoming mushy. After a minute or so, drain the beans and set aside.
- Take a large bowl and add the vinegar, sugar, olive oil, salt and pepper. Whisk until combined and the salt and sugar are dissolved.
- Add all the beans, onion and parsley and toss to combine.
- Place plastic wrap over the bowl and refrigerate for a few hours. The salad can be eaten immediately but becomes more flavorful the longer the beans soak in the dressing.
Notes
- This salad can be made a day ahead for better flavor.
- Feel free to add other vegetables like bell peppers or corn for extra crunch.
- Adjust the amount of sugar and vinegar to taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg