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three bean salad

Imagine a bright, zesty three bean salad on your table on a hot summer day. This timeless dish combines crisp veggies and protein-packed beans in a tangy dressing. It's the perfect healthy side dish for any outdoor gathering.
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Ingredients Equipment Method

Ingredients
  

  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 15 oz green beans, drained
  • 1 red onion finely chopped
  • 1 red bell pepper diced
  • 1/4 cup fresh parsley chopped
  • 1/3 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk
  • Airtight container for storage

Method
 

  1. In a large bowl, combine kidney beans, chickpeas, and green beans.
  2. Add chopped red onion, diced bell pepper, and fresh parsley to the bean mixture.
  3. In a separate small bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and pepper to make the dressing.
  4. Pour the dressing over the bean mixture and toss gently to coat evenly.
  5. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
  6. Stir the salad before serving and adjust seasoning if needed.