Three Bean Salad Recipe
This three bean salad recipe is simple, affordable and delicious! Green beans, red kidney beans and garbanzo beans are combined with a sweet and tangy dressing.
Servings 6
Calories 242kcal
Ingredients
Dressing
- ⅓ cup Apple Cider Vinegar
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Garlic Powder
Bean Salad
- 16 ounce can Red Kidney Beans rinsed and drained
- 16 ounce can Garbanzo Beans chickpeas, rinsed and drained
- 10 ounce package Frozen Cut Green Beans cooked to the lowest recommended time on package
- 2 tablespoons Onions sliced paper thin
- 2 tablespoons Parsley chopped
Instructions
- Cook the green beans following the package directions and use the lowest recommended time. As soon as the beans are done, add them to a strainer, drain and rinse them under cold water to stop the cooking.
Make the dressing
- Add the apple cider vinegar, olive oil, sugar, salt, pepper and garlic powder to a small jar or bowl. Shake the jar to combine, or whisk until combined. Refrigerate the dressing while you finish the salad to allow the flavors to come together. Stir well before adding to the salad.
Finish the three bean salad
- Add the red beans, garbanzos, green beans, sliced onions and parsley to a large bowl.
- Add the dressing to the bean salad.
- Gently toss and stir the ingredients with a rubber spatula until it’s all combined and coated. Take care not to tear the beans.
- Cover and refrigerate the bean salad for 2 hours, up to overnight.
- Stir and toss well before serving.
Nutrition
Calories: 242kcal | Carbohydrates: 29g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 505mg | Potassium: 422mg | Fiber: 9g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg