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–+ servings
Three Bean Salad

Zesty Three Bean Salad: Your Summer Must-Have Dish

A vibrant Three Bean Salad that's vegan and gluten-free, perfect for summer gatherings and barbecues.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups fresh green beans blanched
  • 1 small red onion soaked in ice water
  • 1 can kidney beans drained and rinsed
  • 1 can chickpeas drained and rinsed
  • 1/4 cup fresh parsley chopped
For the Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic grated
  • 1 tablespoon agave nectar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes optional
  • to taste sea salt
  • to taste fresh cracked pepper

Equipment

  • Large pot
  • Mixing bowl
  • Slotted spoon
  • spatula

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil. Blanch the fresh green beans for 2 minutes, then transfer to an ice bath.
  2. In a bowl, whisk together the dressing ingredients until well combined and creamy.
  3. In a large bowl, combine the cooled green beans, soaked red onion, kidney beans, chickpeas, and chopped parsley.
  4. Pour the dressing over the salad and gently toss until coated.
  5. Cover and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Feel free to customize with your favorite vegetables or beans!

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