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Three Bean Salad July

Three Bean Salad July: 3 Reasons to Love This Refreshing Dish

A refreshing and nutritious salad featuring three types of beans.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup green beans, chopped
  • 1 cup kidney beans, drained and rinsed
  • 1 cup chickpeas, drained and rinsed
  • 1/2 cup bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Prepare all the beans by chopping and rinsing them.
  2. In a large bowl, combine the green beans, kidney beans, and chickpeas.
  3. Add the bell pepper, red onion, and parsley to the bowl.
  4. In a small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, salt, and pepper.
  5. Pour the dressing over the bean mixture and toss to combine.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

  • You can add other vegetables like corn or tomatoes.
  • Great for summer picnics or barbecues.
  • This salad can be stored in the refrigerator for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Cold
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 200
  • Sugar: 2g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Three Bean Salad, July, Healthy Salad, Vegan Recipe