3 Bean Salad
This 3 Bean Salad is fresh, tangy and packed with crisp vegetables and herbs—an easy make-ahead side dish for any meal.
Servings: 5 servings
Ingredients
SALAD:
- One 15-ounce can chickpeas, rinsed and drained
- One 15-ounce can kidney beans, rinsed and drained
- One 15-ounce can cannellini beans, rinsed and drained
- 1 cup halved cherry or pear tomatoes
- 1 cup finely chopped fresh parsley
- ½ large English cucumber, chopped
- ½ small red onion, peeled and sliced thinly
DRESSING:
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
Instructions
- Add all of the salad ingredients to a bowl.
- Whisk together the dressing ingredients in a separate bowl.
- Whisk together the dressing ingredients in a separate bowl.
Notes
- Chill before serving for best flavor
- Rinse beans well to reduce sodium
- Adjust vinegar to taste if you prefer more tang
- Great make-ahead dish
- Stir before serving
- It's easy to make this recipe Gluten-Free. Just make sure all of your canned beans are gluten free.
Nutrition
Serving: 1serving | Calories: 477kcal | Carbohydrates: 68g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 265mg | Potassium: 1323mg | Fiber: 18g | Sugar: 9g | Vitamin A: 1532IU | Vitamin C: 41mg | Calcium: 167mg | Iron: 9mg