Description
A simple and nutritious three bean salad packed with protein and fiber. Perfect for a quick meal or side dish.
Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine kidney beans, chickpeas, black beans, red onion, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper.
- Pour the dressing over the bean mixture and toss gently to coat.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- You can use any variety of beans you prefer.
- For extra flavor, add a pinch of garlic powder or cumin.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American