Go Back

Best 3 Bean Salad

A vibrant bowl of colorful beans, crisp vegetables, and a tangy dressing that dances on your taste buds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz of kidney beans, drained and rinsed
  • 1 can 15 oz of chickpeas, drained and rinsed
  • 1 can 15 oz of green beans, drained
  • 1 cup of cherry tomatoes halved
  • 1/2 cup of red onion finely chopped
  • 1/4 cup of fresh parsley chopped
  • 1/4 cup of olive oil
  • 3 tablespoons of red wine vinegar
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Serving spoon

Method
 

  1. Start by draining and rinsing the kidney beans, chickpeas, and green beans.
  2. Halve the cherry tomatoes and finely chop the red onion and parsley.
  3. In a large mixing bowl, add the rinsed beans, chopped vegetables, and parsley. Stir gently to combine.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
  5. Pour the dressing over the bean mixture and toss gently to coat.
  6. Cover the salad and refrigerate for at least 30 minutes.
  7. Before serving, taste the salad and adjust the seasoning if needed.
  8. Serve the salad cold or at room temperature.

Notes

This salad is perfect for potlucks and gatherings.