Description
This vibrant Three Bean Salad is the perfect addition to any meal, offering a delightful medley of flavors and textures. Combining protein-rich cannellini, kidney, and garbanzo beans with fresh vegetables like celery and parsley, this salad is not only easy to prepare but also incredibly nutritious. Tossed in a tangy dressing made from apple cider vinegar and olive oil, it’s a refreshing dish that can be enjoyed as a side or a light main course. Whether you’re hosting a picnic, barbecue, or simply looking for a wholesome meal at home, this Three Bean Salad will impress your guests and elevate your dining experience.
Ingredients
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 2 celery stalks, finely chopped
- 1/2 red onion, finely chopped
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 teaspoon fresh finely chopped rosemary
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar (more or less to taste)
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and rosemary.
- In a separate bowl, whisk together apple cider vinegar, sugar, olive oil, salt, and black pepper until well blended.
- Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
- Transfer the salad to the refrigerator and let it chill for at least 2 hours before serving for optimal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding bell peppers or corn for added crunch. Adjust sweetness in the dressing according to your preference. This salad keeps well in an airtight container for up to 3-5 days.