This Three Bean Salad is a vibrant, protein-packed dish that combines the goodness of three different beans—usually kidney beans, chickpeas, and green beans—into a deliciously tangy and slightly sweet salad. This salad is great for picnics, potlucks, or as a healthy side dish for any meal. It’s quick to prepare and full of nutrients!
Ingredients
- 1/3 c. red wine vinegar
- 2 tsp. granulated sugar
- Kosher salt
- Freshly ground black pepper
- 1/3 c. extra-virgin olive oil
- 1 small red onion, finely chopped (about 1/2 c.)
- 1 (15-oz.) can cannellini beans, drained and rinsed
- 1 (15-oz.) can kidney beans, drained and rinsed
- 1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans
- 1 c. loosely packed fresh parsley leaves, finely chopped
Instructions
Steps:
1. In a large bowl, whisk the vinegar, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper until sugar is
dissolved, about 30 seconds. Gradually add the oil, whisking until combined. Stir in the onion
and set aside for 5 minutes.
2. Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.
3. Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir
gently before serving.
