Three Bean Salad
Easy Three Bean Salad with green beans, kidney beans, chickpeas, crunchy vegetables, and a sweet and tangy homemade dressing.
Ingredients
Salad
- 1 can 15 oz. cut green beans, drained
- 1 can 15 oz. kidney beans, drained and rinsed
- 1 can 15 oz. chickpeas, drained and rinsed
- ½ cup onion, thinly sliced or diced
- ½ cup bell pepper, chopped
- 1 tablespoon dried parsley or ¼ cup fresh, chopped
Dressing
- ⅓ cup vinegar (apple cider or white)
- ¼ cup olive oil
- 2-3 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the green beans, kidney beans, chickpeas, onion, parsley, and bell pepper in a large bowl.
- In a separate bowl or jar, whisk together the vinegar, olive oil, sugar, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to blend.
- Stir before serving and use a slotted spoon if there is extra dressing in the bottom of the bowl. Serve and enjoy!
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