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–+ servings
Three Bean Salad

Three Bean Salad

A vibrant mix of kidney beans, garbanzo beans, and cannellini beans tossed with crunchy celery, sweet peas, onions, and herbs—lightly dressed in a tangy vinaigrette for the perfect picnic salad!
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Salad, Side
Cuisine: American, Picnic
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can kidney beans drained & rinsed
  • 1 can cannellini beans or navy beans, drained & rinsed
  • 1 can garbanzo beans (chickpeas) drained & rinsed
  • 1 cup celery chopped
  • 1/2 cup green peas thawed if frozen
  • 1/2 small red or white onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar or red wine vinegar
  • 1 tbsp sugar or honey
  • 1 tsp Dijon mustard
  • salt & black pepper to taste

Method
 

  1. Step 1: In a large bowl, mix the kidney beans, cannellini beans, garbanzo beans, celery, peas, onion, and parsley.
  2. Step 2: In a jar or bowl, whisk together olive oil, vinegar, sugar (or honey), Dijon mustard, salt, and pepper.
  3. Step 3: Pour the vinaigrette over the salad and toss to coat. Cover and refrigerate for at least 1 hour.
  4. Step 4: Toss again just before serving. Serve cold.

Nutrition

Calories: 240kcalCarbohydrates: 28gProtein: 9gFat: 10gSaturated Fat: 1gSodium: 310mgPotassium: 510mgFiber: 7gSugar: 4gVitamin A: 6IUVitamin C: 12mgCalcium: 6mgIron: 15mg

Notes

Great for meal prep! Salad can be made up to 2 days in advance and keeps well in the fridge. Customize with fresh herbs like dill or basil for extra flavor.

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