Description
A bright, crunchy, and tangy salad made with kidney beans, chickpeas, and green beans in a sweet vinaigrette, perfect for potlucks and picnics.
Ingredients
Units
Scale
Beans
- 1 can kidney beans, drained and rinsed (Provides a sturdy bite.)
- 1 can chickpeas, drained and rinsed (Creamy texture that holds shape.)
- 1 cup green beans, trimmed (Use fresh or canned; blanch if fresh.)
Vinaigrette Dressing
- 3 tablespoons apple cider vinegar (Can substitute with red wine vinegar.)
- 1/4 cup olive oil (For smoothness.)
- 2 tablespoons sugar or honey (Adjust to taste.)
- 1 teaspoon Dijon mustard (Helps blend the dressing.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-ins
- 1/4 cup chopped parsley (For freshness.)
- 1/4 cup chopped celery (For added crunch.)
- chopped pickles or pepperoncini (For extra tang.)
Instructions
Preparation
- Drain and rinse the kidney beans and chickpeas. Drain the green beans if using canned, or blanch and cool if using fresh.
- Thinly slice some red onion. If raw onion feels too sharp for you, soak it in cold water for 10 minutes, then drain.
- In a jar, combine vinegar, olive oil, sugar or honey, Dijon mustard, salt, and black pepper. Shake well.
- Toss beans and onion with the dressing. Add chopped parsley if you have it.
- Cover and chill so the flavors can mingle.
Notes
This salad can be made ahead of time and is best if allowed to marinate for at least 30 minutes. Adjust seasoning before serving as flavors can intensify.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
