Three Bean Salad Recipe
This three bean salad uses canned beans, red onion, celery, bell pepper, fresh herbs, and a simple oil and vinegar dressing.
Servings: 6 servings
Equipment
Ingredients
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the salad
- ½ small red onion finely diced
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can cannellini beans drained and rinsed
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 small red bell pepper diced
- 3 celery stalks finely chopped
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- In a large mixing bowl, whisk together the oil, vinegar, mustard, honey, salt, and pepper until emulsified.
- Add the red onions first and allow them to sit in the dressing for 10 minutes while preparing the remaining ingredients.
- Add the kidney beans, cannellini beans, chickpeas, bell pepper, celery, parsley, and dill and toss to combine.
- Serve at room temperature, or refrigerate for 30 minutes to allow the flavors to develop.
Notes
- My Top Tip: Drain and rinse the beans well. The liquid in the can is starchy and salty, which you don't want in the salad.
- Storage: Store the three bean salad in an airtight container in the fridge for 4–5 days.
Nutrition
Serving: 1.25cups | Calories: 313kcal | Carbohydrates: 42g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 730mg | Potassium: 710mg | Fiber: 12g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 4mg
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