Description
A nutritious and refreshing three bean salad with a tangy dressing. Perfect for picnics, potlucks, or a quick side dish.
Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) green beans, drained and rinsed
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine kidney beans, chickpeas, green beans, red onion, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to coat.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For best flavor, let the salad marinate for 2-4 hours.
- You can substitute white beans or black beans for variation.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American