Side · Lunch
Three-Bean Salad
The picnic classic: green beans, kidney beans and chickpeas in a sweet-tart vinaigrette. It gets better as it sits.
⏱ 1 hr 15 min (15 min prep, 1 hr waiting)
🍽 Serves 8 · about 3/4 cup
make aheadbudgetlunchbox
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Salad
- 1 can Kidney beans (canned), drained and rinsed
- 1 can Chickpeas (canned), drained and rinsed
- 2 can Green beans (canned), drained (or 3 cups cooked fresh green beans)
- ½ Red onion, thinly sliced
- ½ Green bell pepper, diced
- ¼ cup Fresh parsley, chopped
Dressing
- ⅓ cup Apple cider vinegar
- ¼ cup Vegetable oil (soybean)
- 3 tbsp Granulated sugar
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, jar with lid.
- Put the beans, chickpeas, green beans, onion, pepper and parsley in a large bowl.
- Shake the vinegar, oil, sugar, salt and pepper in a jar until the sugar dissolves.
- Pour over the beans and toss. Cover and chill at least 1 hour, stirring once or twice.
Make aheadKeeps 5 days in the fridge.
↺ LeftoversSpoon it over greens for a quick lunch salad.
🧒 With kidsKids often like the chickpeas best; give them a spoon to fish them out.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.