20 mintime
Easydifficulty
4Servings
—Rating
Classic Three Bean Salad
Traditional dish · American
A timeless and refreshing three bean salad featuring a tangy vinaigrette, perfect as a side dish for picnics and barbecues.
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Ingredients
- Canned Kidney Beans1 can (15 oz)
- Canned Green Beans1 can (15 oz)
- Canned Chickpeas1 can (15 oz)
- Red Onion1/2 cup, finely chopped
- Red Bell Pepper1/2 cup, finely chopped
- Apple Cider Vinegar1/4 cup
- Olive Oil1/4 cup
- Granulated Sugar2 tablespoons
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
- Fresh Parsley2 tablespoons, chopped
Steps
- 1
Drain and rinse the kidney beans, green beans, and chickpeas. Place them in a large bowl.
- 2
Add the chopped red onion and red bell pepper to the bowl.
- 3
In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until well combined.
- 4
Pour the dressing over the bean mixture and toss gently to coat.
- 5
Stir in the chopped fresh parsley.
- 6
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
