Easy Three Bean Salad Recipe
Less than 15 minutes to toss together and dressed in a light vinaigrette, this delicious three bean salad is the perfect summer potluck or barbeque side dish.
Servings: 6 people
Calories: 243kcal
Ingredients
- 1 (15-ounce) can garbanzo beans - drained and rinsed
- 1 (15-ounce) can cannellini beans - drained and rinsed
- 1 (15-ounce) can kidney beans - drained and rinsed
- ½ medium red onion - peeled and diced
- 3 stalks celery - chopped
- ½ cup fresh parsley - chopped
For the Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup apple cider vinegar
- 3 tablespoon granulated sugar - plus more to taste
- 2 tablespoon olive oil
- ½ teaspoon Italian seasoning
- 1 teaspoon salt - plus more to taste
- ½ teaspoon fresh black pepper - plus more to taste
Instructions
- Mix together the salad ingredients - In a large mixing bowl, first mix together the red onion, celery, and parsley. Add the beans (garbanzo, cannellini, kidney) and gently toss to combine.
- Prepare the vinaigrette - In a separate, smaller bowl or mason jar, whisk together the vinegars, sugar, olive oil, Italian seasoning, salt, and pepper.
- Combine - Drizzle the beans with the prepared vinaigrette and toss well to coat.Optional- allow the vinaigrette-soaked beans to chill in the refrigerator for an hour or so to allow them to absorb the flavor.
Notes
- Feel free to use your favorite canned beans to make this recipe including green beans, wax beans, or black beans.
- If you're sensitive to the spiciness of red onion, soak your chopped onion in a bowl of cool water for a few minutes to take the edge off. Just be sure to drain the water before adding to the salad.
Nutrition
Calories: 243kcal | Carbohydrates: 40g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 409mg | Potassium: 414mg | Fiber: 10g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 7.9mg | Calcium: 19mg | Iron: 0.5mg
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