3 Bean Salad
This vibrant 3 Bean Salad is a perfect blend of kidney beans, black beans, and chickpeas paired with crunchy bell peppers and a zesty dressing. Refreshing and nutritious, it’s an ideal side dish for summer barbecues or a quick lunch. Enjoy the delightful combination of flavors that not only satisfy your taste buds but also boost your health!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 27 minute
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 cup canned kidney beans, rinsed and drained
- 1 cup canned black beans, rinsed and drained
- 1 cup canned chickpeas, rinsed and drained
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 small red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Rinse and drain the canned beans thoroughly.
- Dice the bell peppers and chop the red onion.
- In a large bowl, combine the rinsed beans with the diced vegetables and chopped parsley.
- In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to combine.
- Cover and chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to swap any of the beans for your favorites or add corn for sweetness. Fresh herbs like cilantro can elevate the flavor profile even further. This salad can be made up to three days in advance for convenient meal prep.