3-Bean Salad Recipe

This 3-bean salad recipe is a perfect addition to your summer picnics and cookouts. I love an easy bean salad recipe that you can make ahead of time and enjoy as a great side dish or main dish. With its tangy dressing and combination of black beans, garbanzo beans, and cannellini beans, this salad is not only delicious but also packed with simple ingredients that are good for you.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 Servings

Calories: 548 kcal per serving

Ingredients

1 can - cannellini beans
1 can - chickpeas
1 can - black beans
½ cup - red onion
½ cup - Celery
1 - yellow bell pepper
2 cloves - garlic
3 tablespoons - fresh lemon juice
2 tablespoons - fresh parsley
2 tablespoons - fresh oregano
⅓ cup - olive oil
⅓ cup - red wine vinegar
1 tbsp - honey
1 tbsp - Dijon mustard
½ tsp - salt
¼ tsp - black pepper

Instructions

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

Nutrition