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Three Bean Salad

A colorful and nutritious salad made with a blend of beans, fresh vegetables, and a tangy dressing, perfect for any gathering or meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz garbanzo beans (chickpeas), drained and rinsed
  • 1 cup bell peppers diced (red, green, or yellow)
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Whisk or fork
  • Can opener
  • Cutting board
  • Knife

Method
 

  1. Start by draining and rinsing the canned beans in a colander to remove excess sodium.
  2. Dice the bell peppers and finely chop the red onion and parsley.
  3. In a large mixing bowl, add the rinsed beans, chopped bell peppers, red onion, and parsley.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  5. Pour the dressing over the bean mixture and toss well to coat.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
  7. After chilling, taste the salad and adjust the seasoning if needed.
  8. Serve the salad cold or at room temperature.

Notes

This salad is perfect for busy weeknights, potlucks, or picnics.