Description

3 Bean Salad is a vibrant, delicious dish perfect for any gathering. This colorful medley of kidney beans, chickpeas, and green beans is tossed with crunchy bell peppers and zesty red onion, all coated in a tangy dressing. Quick and easy to prepare, this salad not only pleases the palate but also adds visual appeal to your table. Ideal for summer picnics or barbecues, it can be customized with your favorite veggies or proteins, making it a versatile side that everyone will love.

Ingredients

Scale

1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) green beans, drained
1 cup bell peppers (any color), diced
1/2 cup red onion, finely chopped
1/4 cup extra virgin olive oil
3 tbsp apple cider vinegar
Salt and pepper to taste
Optional herbs (e.g., oregano or basil)

Instructions

Rinse and drain the canned beans under cold water.
Dice the bell peppers and finely chop the red onion.
In a large mixing bowl, combine the beans with the chopped vegetables.
In a separate bowl, whisk together olive oil, apple cider vinegar, salt, pepper, and any optional herbs.
Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 3g
Sodium: 300mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg

Keywords: - Feel free to substitute any of the beans for personal preference. - Add corn for a sweet crunch or sprinkle feta cheese on top for added flavor. - For best results, let the salad marinate for at least an hour before serving.