This delicious three bean salad is super easy, coming together really quickly as the bulk of it is made from canned beans. Other yummy additions include celery, red onion, and a sprinkle of fresh parsley, but it’s easy to adjust those ingredients based on what you have stashed away in your pantry and refrigerator. This salad is also vegetarian, vegan, dairy-free, and gluten-free.
Mix together your salad ingredients.
Prepare the vinaigrette.
Combine and toss well to coat.
I highly recommend rinsing the cannellini, garbanzo, and kidney beans. Since they’re canned in a mixture of water and salt, over time, it causes the beans to release starches creating a thick, cloudy, and unappealing liquid. Although it's completely edible, it's also very salty and will alter the overall taste.