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Three Bean Salad

A colorful and nutritious dish packed with protein, perfect for picnics and family gatherings.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Beans and Vegetables
  • 1 can (15.5 oz) cannellini beans, drained and rinsed
  • 1 can (15.5 oz) chickpeas, drained and rinsed
  • 1 can (15.5 oz) black beans, drained and rinsed
  • ½ cup chopped red onion
  • ½ cup chopped fresh celery
  • 1 medium yellow bell pepper, chopped
  • 2 cloves garlic, chopped
Dressing
  • 3 tbsp fresh lemon juice
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
Herbs
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh oregano, chopped

Method
 

Preparation
  1. In a large mixing bowl, whisk together the red wine vinegar, honey, Dijon mustard, lemon juice, salt, black pepper, and olive oil until the dressing is well combined.
  2. Add the drained and rinsed beans, red onion, celery, yellow bell pepper, garlic, parsley, and oregano to the bowl.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Let the salad sit at room temperature for at least an hour before serving, or refrigerate overnight for the best results.

Notes

Three bean salad can be served chilled or at room temperature. It pairs well with grilled meats and sandwiches. For extra crunch, add diced cucumber or radishes. Adjust the dressings according to your taste; add more honey for sweetness or more lemon juice for tanginess. You can customize this recipe by adding ingredients like cherry tomatoes, corn, or avocado.