Description

This Three Bean Salad combines fresh green beans, kidney beans, and chickpeas with a tasty dressing that highlights every ingredient’s flavor. Quick and healthy, it’s the perfect choice for a light meal or side dish!

Ingredients

Scale

2 cups fresh green beans cut into 1-inch pieces
1 (15 ounce/425g) can kidney beans, drained and rinsed
1 (15 ounce/425g) can chickpeas or garbanzo beans, drained and rinsed
1 cup sliced celery (120g)
½ cup chopped red onion (60g)
⅓ cup apple cider vinegar (80ml)
1 teaspoon sugar
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup olive oil (80ml)
¼ cup chopped fresh parsley

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Instructions

Bring a medium pot of water to a boil and season with salt.
Cook the green beans in boiling water for 3 to 4 minutes until crisp yet tender, then drain and rinse under cold water. Let dry.
In a large mixing bowl, add the green beans, kidney beans, chickpeas, celery, and red onion.
In a separate medium bowl, whisk together apple cider vinegar, sugar, salt, and pepper. Slowly add olive oil while whisking to emulsify the dressing.
Pour the dressing over the bean mixture and add parsley. Mix well and let sit for 30 minutes before serving. Adjust seasoning with salt and pepper if needed.

Notes

For added crunch, consider using snap peas along with the green beans.
This salad can be made a day ahead for better flavor development.
Feel free to add other vegetables like bell peppers or corn for more texture.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 2g
Sodium: 600mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg