Three Bean Salad
3 bean salad with a tangy vinaigrette, fresh vegetables, and simple pantry ingredients. This is an easy side dish for cookouts, meal prep, and everyday meals.
Ingredients
- 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
- 1 15-ounce can white beans (cannellini or great northern), rinsed and drained
- 1 15-ounce can dark red kidney beans, rinsed and drained
- 2 celery stalks diced
- 1 red bell pepper seeded and diced
- ½ cup red onion diced
- ¼ cup chopped parsley or cilantro
Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic or ½ teaspoon garlic powder
Instructions
- Rinse all the beans in a colander under cold running water and drain.
- In a large bowl, gently mix the beans, bell peppers, red onions, parsley with a rubber spatula.
- Whisk the olive oil, vinegar, sugar, salt, and pepper in a separate bowl. Pour it over the bean mixture and toss well.
- Let it rest at least 30 minutes before serving. If you have time, refrigerate it overnight for even better flavor.
Notes
Storage and Leftovers
Store in an airtight container in the refrigerator for 3–4 days. Stir before serving, as the dressing settles and the beans absorb the liquid. Taste and add more salt or a little vinegar if needed.
This salad holds well and tastes even better after it sits, making it easy to use with different meals throughout the week.
Nutrition
Calories: 104.3kcalCarbohydrates: 5.5gProtein: 0.5gTotal Fat: 9.2gSaturated Fat: 1.3gSodium: 400.7mgPotassium: 89.1mgFiber: 1gSugar: 3.6gNet Carbohydrates: 4.6g
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