American · Lunch
Three-Bean Salad
A cold marinated salad tossing canned green beans, kidney beans, and chickpeas with red onion and bell pepper in a sweet-tart apple cider vinegar and olive oil dressing. Chilled for at least one hour so the beans absorb the tangy, slightly sweet flavor before serving as an American picnic side.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
307Calories
9.1gProtein
12.3gFat
41.8gCarbs
16.1gSugar
11.2gFiber
983mgSodium
0mgChol
1.7gSat Fat
587mgPotassium
98mgCalcium
3.2mgIron
0mcgVitamin B12
48mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
quick-lunch
Instructions
1
Prep
Drain and rinse the canned green beans, kidney beans, and chickpeas in a colander until water runs clear, then shake dry.
2
Whisk
Whisk apple cider vinegar, olive oil, sugar, salt, and black pepper about one minute until sugar dissolves.
3
Toss
Add drained beans, sliced red onion, and diced bell pepper to the bowl, tossing until every bean is glossy and coated.
4
Chill
Cover and refrigerate at least 60 minutes, stirring once halfway through.
5
Plate
Transfer salad to a serving bowl, leaving excess dressing behind.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, drained canned green beans
- 5.2 oz150g, drained canned kidney beans
- 5.2 oz150g, drained canned chickpeas
- 11 red onion (120g)
- 11 bell pepper (120g)
- 6 tbsp6 tbsp apple cider vinegar
- 3 tbsp3 tbsp olive oil
- 2 tbsp2 tbsp sugar
- 1/2 tsp1/2 tsp salt
- a pinch black pepper
