Three Bean Salad Recipe
A refreshing and fiber-rich salad made with three types of beans, crunchy vegetables, and a zesty dressing, perfect for summer barbecues and light meals.
Ingredients
- 1 can Cannellini beans, rinsed and drained
- 1 can Kidney beans, rinsed and drained
- 1 can Garbanzo beans, rinsed and drained
- ½ whole Red onion, finely chopped (about ¾ cup), soaked in water
- 2 stalks Celery, finely chopped (about 1 cup)
- 1 cup Flat-leaf parsley, loosely packed, finely chopped
- 1 teaspoon Fresh rosemary, finely chopped
- ⅓ cup Apple cider vinegar
- ¼ cup Granulated sugar
- 3 tablespoons Extra virgin olive oil
- 1 ½ teaspoons Salt
- ¼ teaspoon Black pepper
Instructions
- In a large bowl, mix the cannellini beans, kidney beans, garbanzo beans, celery, drained onion, parsley, and rosemary. Stir gently to ensure everything is evenly distributed.
- In a separate small bowl, whisk together the apple cider vinegar, granulated sugar, olive oil, salt, and pepper. Mix until the sugar dissolves and the dressing is smooth.
- Add the dressing to the bean mixture and toss to coat. Ensure all beans and veggies are well covered with the dressing.
- Transfer the salad to the refrigerator for several hours to let the flavors meld together.
- Before serving, allow the salad to come close to room temperature.
Notes
- For best flavor, chill the salad for at least 2 hours.
- Feel free to experiment with different herbs or adjust sweetness to your liking.
- Always rinse canned beans to improve flavor and reduce sodium.
Nutrition
Calories: 230kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 9gSugar: 5g
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