3 Bean Salad
Experience a burst of flavor and vibrant colors with this refreshing 3 Bean Salad. Combining kidney beans, chickpeas, and green beans with crunchy bell peppers and zesty onions, this salad is perfect for any occasion. Easy to prepare and packed with nutrients, it can be enjoyed chilled or at room temperature. Serve it at picnics or barbecues and watch it disappear in moments!
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup green beans, trimmed and blanched
- 1 medium red bell pepper, diced
- ½ medium red onion, finely chopped
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- Salt & pepper to taste
Instructions
- Gather all ingredients on your counter.
- Drain and rinse the kidney beans and chickpeas. Blanch the green beans for about two minutes in boiling water until bright green, then cool.
- In a large mixing bowl, combine the kidney beans, chickpeas, blanched green beans, diced red bell pepper, and chopped red onion.
- In a separate bowl or jar, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and toss gently to coat evenly.
- Cover the salad and refrigerate for at least one hour before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - Customize by adding corn or cherry tomatoes for additional flavor. - For a spicy twist, consider adding jalapeños or a sprinkle of feta cheese. - Store leftovers in an airtight container in the fridge for up to three days.