Classic Three Bean Salad
Ingredients
The salad
-
1
15 oz can
kidney beans, drained and rinsed
-
1
15 oz can
chickpeas, drained and rinsed
-
2
cups
frozen cut green beans, thawed
-
½
medium
red onion, very thinly sliced
-
¼
cup
chopped parsley
The vinaigrette
-
¼
cup
avocado oil
-
3
tbsp
apple cider vinegar
-
2
tbsp
pure maple syrup
-
2
tbsp
lime juice
-
1
tbsp
Dijon mustard
-
1
large clove
garlic, minced
-
¾
tsp
salt
-
½
tsp
ground black pepper
Instructions
- Combine kidney beans, chickpeas, green beans, red onion, and parsley in a large mixing bowl.
- In a small container, whisk together the vinaigrette ingredients until well combined.
- Pour the vinaigrette over the bean mixture and toss to coat.
- Refrigerate the salad for a couple of hours or overnight to allow flavors to meld.
- Serve the salad, which can be stored in the refrigerator for up to 4-5 days.
Nutrition Facts (estimated)
Servings
6
Calories
277
Total fat
7g
Total carbohydrates
42g
Total protein
13g
Sodium
233mg
Cholesterol
0mg
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