Description
A cool, tangy, and slightly sweet salad that combines kidney beans, chickpeas, green beans, and fresh veggies, perfect for potlucks and meal prep.
Ingredients
For the Salad
- 1 can Kidney beans, drained and rinsed
- 1 can Chickpeas, drained and rinsed
- 1 can Green beans, drained (or cooked fresh)
- 1 medium Red onion, thinly sliced
- 1 medium Bell pepper, diced (Any color)
- 1/4 cup Fresh parsley, chopped (Optional, for garnish)
- 1 tsp Salt
- 1/2 tsp Black pepper
For the Vinaigrette Dressing
- 1/3 cup Apple cider vinegar
- 1/4 cup Olive oil
- 2 tbsp Sugar (Adjust to taste)
- 1 tbsp Dijon mustard
- 1 tsp Garlic powder (Or 1 small grated garlic clove)
- 3/4 tsp Salt
- 1/2 tsp Black pepper
Instructions
Preparation
- Drain and rinse the kidney beans and chickpeas. Drain the green beans as well.
- Slice the red onion thin and dice the bell pepper.
- Add all the beans and veggies to a big bowl.
- Whisk the dressing ingredients together in a jar or small bowl, then pour it over the salad.
- Toss everything well, cover, and let it chill in the fridge.
Notes
Store in an airtight container in the fridge for about 4 to 5 days. Mix in fresh herbs right before serving for optimal freshness.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American, Vegetarian