Three Bean Salad Recipe
User Reviews
5
Three Bean Salad Recipe
Description
The Three Bean Salad blends three types of rinsed and drained canned beans—kidney, garbanzo, and cannellini—with crisp diced red onion, fresh parsley, and chopped celery stalks to provide a mixture of textures from creamy to crunchy. The dressing consists of apple cider vinegar, olive oil, granulated sugar, salt, and black pepper, whisked together to create balance between acidity, sweetness, and seasoning.
After combining the beans and vegetables in a large bowl, the dressing is poured over and stirred to thoroughly coat all ingredients. Refrigerating the salad for at least two hours, preferably overnight, allows the flavors to meld and deepen. This cold salad is convenient for preparing ahead and pairs well with casual meals, providing protein and freshness.
Ingredients
- 1 15 ounce Kidney Beans rinsed and drained, can
- 1 15 ounce garbanzo beans rinsed and drained
- 1 15 ounce cannellini beans rinsed and drained
- 1/4-12 cup red onion diced
- 1/2 cup parsley chopped
- 2 celery chopped, stalks
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoon granulated sugar
Instructions
- In a small bowl whisk together the vinegar, oil, sugar, salt and pepper. set aside.
- In a large bowl fold together the kidney, garbanzo and cannellini beans with the onion, parsley and celery.
- Pour dressing over the beans and coat all the ingredients. Cover and refrigerate for at least 2 hours (overnight preferably).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 338kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Sodium | 276mg | 12% |
| Fiber | 12g | 48% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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