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Three Bean Salad

A delightful dish that combines a colorful medley of beans and fresh vegetables, perfect for meals or picnics.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Beans
  • 1 can kidney beans, drained & rinsed
  • 1 can cannellini (or navy) beans, drained & rinsed
  • 1 can garbanzo beans (chickpeas), drained & rinsed
Vegetables
  • 1 cup celery, chopped
  • 1 cup sweet peas (fresh or frozen)
  • 1/2 onion diced
  • to taste fresh herbs (like parsley or cilantro) Herb choice can be customized.
Dressing
  • to taste Vinaigrette dressing (store-bought or homemade) For a tailored flavor, experiment with different vinegar types.

Method
 

Preparation
  1. In a large bowl, combine the kidney beans, cannellini beans, and garbanzo beans.
  2. Add the chopped celery, sweet peas, diced onion, and your choice of herbs.
  3. In a separate bowl, whisk together the vinaigrette dressing until smooth.
  4. Pour the dressing over the salad mixture and toss gently to ensure everything is well coated.
  5. Serve immediately or chill in the fridge before serving for a refreshing taste.

Notes

Store the salad in an airtight container in the refrigerator for 3 to 5 days. Best enjoyed cold, no need to reheat.