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–+ servings

Best 3 Bean Salad Recipe

A refreshing and nutritious salad made with three types of beans, fresh vegetables, and a tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Beans
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 can garbanzo beans rinsed and drained
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup red onion finely chopped
Dressing
  • 1 3 olive oil extra virgin
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

Method
 

Prepare the Beans
  1. In a large mixing bowl, combine the black beans, kidney beans, and garbanzo beans.
Add Vegetables
  1. Add the cherry tomatoes, cucumber, and red onion to the bowl with the beans.
Make the Dressing
  1. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
Combine and Serve
  1. Pour the dressing over the bean and vegetable mixture and toss gently to combine. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 8gFat: 6gSaturated Fat: 1gFiber: 8gSugar: 3g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

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