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Three Bean Salad

A vibrant and refreshing salad featuring crunchy green beans, tender chickpeas, and hearty kidney beans, all drizzled in a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Healthy, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 can kidney beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 can green beans, drained
  • 1/2 cup red onion, finely chopped
  • 1/2 cup bell pepper, diced (any color) Feel free to mix up the colors for a more vibrant salad!
For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar Add more for a tangier flavor.
  • to taste salt and pepper Adjust according to your preference.

Method
 

Preparation
  1. Start by draining and rinsing the kidney beans, chickpeas, and green beans under cold water to remove excess sodium.
  2. Finely chop the red onion and dice the bell pepper into small cubes.
Combine Ingredients
  1. In a large mixing bowl, combine the drained beans, chopped onion, and diced bell pepper. Toss gently to mix.
Make the Dressing
  1. In a separate bowl, whisk together the olive oil and apple cider vinegar until well blended. Adjust vinegar to taste if desired.
Season and Serve
  1. Pour the dressing over the bean mixture and season with salt and pepper to taste. Gently mix until well coated.
  2. Let the salad chill in the refrigerator for about 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

This salad can be adjusted with leftover beans. Making it in advance will enhance the flavors. Store in an airtight container for up to 3-4 days.