Three-Bean Salad (Printable Version)

Vibrant bean medley with crisp vegetables in zesty vinaigrette. Ideal for sharing and meal prep.

# What You Need:

→ Beans

01 - 1 cup canned green beans, drained and rinsed
02 - 1 cup canned kidney beans, drained and rinsed
03 - 1 cup canned chickpeas, drained and rinsed

→ Vegetables & Herbs

04 - 1/2 cup red onion, finely diced
05 - 1/2 cup celery, thinly sliced
06 - 1/4 cup fresh parsley, chopped

→ Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup apple cider vinegar
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Directions:

01 - Place green beans, kidney beans, chickpeas, red onion, celery, and parsley in a large mixing bowl
02 - Whisk together olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper in a small bowl until sugar dissolves completely
03 - Pour vinaigrette over bean mixture and toss gently to coat all ingredients evenly
04 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld
05 - Toss salad again before serving, taste and adjust seasoning if necessary

# Expert Advice:

01 -
  • Nutrient-Dense: Packed with plant-based protein, fiber, and vitamins from kidney beans, chickpeas, and fresh vegetables.
  • Make-Ahead Friendly: The flavors actually improve over time, making it ideal for meal prep.
  • Dietary Inclusive: Naturally vegetarian, gluten-free, and dairy-free to suit various dietary needs.
02 -
  • Uniformity: Dice the red onion and celery into small, uniform pieces so they distribute evenly among the beans.
  • Check Labels: If you have specific allergies, double-check your canned bean labels for possible cross-contamination with gluten.
  • Re-Toss: The dressing often settles at the bottom of the bowl during refrigeration; give it a good toss just before serving to re-coat everything.
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