Classic Three Bean Salad
A vibrant and flavorful salad featuring a mix of beans and fresh vegetables, perfect for any meal or gathering.
Ingredients
Beans
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 can 15 ounces green beans, drained
Vegetables
- 1 medium bell pepper, chopped any color
- 1 small red onion, diced
- 1/4 cup fresh parsley, chopped
Dressing
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard (optional)
- to taste Salt and pepper
Instructions
Preparation
- In a large mixing bowl, combine the drained and rinsed kidney beans, chickpeas, and green beans. Make sure to break up any clumps of beans gently.
- Add the chopped bell pepper, diced red onion, and fresh parsley to the bowl, mixing everything together until well combined.
Make the Dressing
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), salt, and pepper until smooth.
Combine and Chill
- Pour the dressing over the bean and vegetable mix, stirring until everything is evenly coated.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, note that the texture may change.