Looking for a nutritious , vibrant , and easy-to-make dish that’s perfect for picinics , potlucks , or a quick weeknight side? This three Bean salad is a protein-packed , colorful recipe that’s bursting with flavor. Combining the hearty textures of kidney beans , green beans , and chickpeas with a tangy dressing ,this salad is a crowd-pleaser that’s both healthy and satisfying . Below ,you’ll find a simple recipe optimized for healthy eating , esay recipes , and vegetarian dishes.
Ingredients :
15-ounce can of beans
One 15-oz can of washed and drained chickpeas
1 ½ Cups fresh green beans , trimmed and cut into 1-inch pieces
½ red onion , finely chopped
1 red bell pepper , diced
¼ cup fresh parsley , chopped
â…“ cup olive oil
¼ cup apple cider vinegar
2 tbsp dijon mustard
1 tbsp honey or maple syrup (for vegan option)
1 tsp garlic powder
Salt and black pepper to taste
Method :
Prepare the Green beans : Bring a pot of water to a boil . Add the green beans and blanch for 2-3 minutes until crisp-tender.Drain and immediately transfer to a bowl of ice water to stop cooking . drain again and set aside.
Combine the Beans : in a large mixing bowl , combine the kidney beans , chickpeas , and blanched green beans.
Make the Dressing : in a small bowl , whisk together olive oil , apple cider vinegar , dijon mustard , honey (or maple syrup), garlic powder , salt , and black pepper until well combined .
Toss the Salad: Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
Chill and Serve : to allow the flavors to combine , cover and chill the salad for at least half an hour . serve chilled or at room temperature.