Description
Savor the delightful flavors of Three Bean Salad, featuring cannellini, kidney, and garbanzo beans. This easy dish is perfect for a quick and healthy meal, combining fresh ingredients for a satisfying lunch or dinner.
Ingredients
Scale
- 15 oz cannellini beans rinsed and drained
- 15 oz kidney beans rinsed and drained
- 15 oz garbanzo beans rinsed and drained
- 1/2 red onion, finely chopped
- 2 celery stalks, finely chopped
- 1/4 cup flat-leaf italian parsley finely chopped
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar more or less to taste
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the cannellini, kidney, and garbanzo beans with the chopped celery, onion, and parsley.
- In a small bowl, mix together the apple cider vinegar, granulated sugar, olive oil, kosher salt, and black pepper to create the dressing.
- Pour the dressing over the bean mixture and gently toss to ensure all ingredients are well-coated.
- Refrigerate the salad for several hours to enhance the flavors, then serve at room temperature.
Notes
You can soak the red onion in water before chopping if you prefer a milder flavor.
Add other vegetables like bell peppers or corn for extra crunch and flavor.
This salad can be made a day ahead for a more flavorful experience.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg