Description
Discover the vibrant flavors of this colorful 3 Bean Salad, a perfect blend of kidney beans, chickpeas, and green beans tossed in a zesty dressing. This refreshing dish is not only easy to prepare but also a delightful addition to any meal or gathering. With its crisp vegetables and tangy notes, it promises to be a crowd favorite at potlucks, picnics, or as a simple weeknight side. Enjoy it chilled or at room temperature for a burst of summertime joy in every bite.
Ingredients
Scale
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can chickpeas (15 oz), drained and rinsed
- 1 cup fresh green beans, trimmed and cut into bite-sized pieces
- 1/4 cup red onion, finely chopped
- 1/2 cup bell pepper (red or yellow), diced
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar (or apple cider vinegar)
- 1 tsp dried oregano
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Rinse the canned beans under cold water until no foam remains.
- Blanch the green beans in boiling salted water for 2-3 minutes. Drain and plunge into ice water to stop cooking.
- In a large bowl, combine kidney beans, chickpeas, blanched green beans, red onion, and bell pepper.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, sugar, salt, and pepper.
- Drizzle the dressing over the salad mixture and toss gently to coat evenly.
- Allow the salad to sit for at least 30 minutes before serving for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg