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
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.
- 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.
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