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Three Bean Salad

A vibrant and delicious salad featuring a mix of kidney beans, chickpeas, and green beans, making it a protein-packed delight perfect for gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Beans and Vegetables
  • 1 can kidney beans, drained and rinsed
  • 1 can green beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1/2 red onion, diced
  • 1/2 cup cherry tomatoes, halved
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • to taste Salt and pepper
  • 1 teaspoon dried oregano
Garnish
  • 1 tablespoon fresh parsley, chopped (optional)

Method
 

Preparation
  1. Begin by opening and rinsing your canned beans and chickpeas. This helps to reduce any excess sodium.
  2. Dice the red onion and slice the cherry tomatoes in half.
Mixing
  1. In a large mixing bowl, combine the kidney beans, green beans, chickpeas, red onion, and cherry tomatoes. Mix gently.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, oregano, salt, and pepper. Drizzle this over the salad mixture and toss to coat.
Serving
  1. If using fresh parsley, sprinkle it over the top for a fresh finish. Enjoy immediately or let it chill in the fridge for 30 minutes.

Notes

For substitutions, consider including black beans. Let the salad sit at least 30 minutes post-preparation for best flavor. Always rinse beans well to avoid a salty taste.