Three Bean Salad
Three Bean Salad is the classic potluck side dish that everyone loves. Easy to make for a crowd and great to have on hand for a quick lunch. It's made with kidney beans, navy beans and chickpeas, plus crunchy celery, onion and garlic topped with a tangy vinegar dressing.
Servings: 6 servings
Calories: 323kcal
Ingredients
- 1 can Kidney Beans 15.5 oz
- 1 can Navy Beans 15.5 oz
- 1 can Chickpeas Garbanzo Beans 16 oz
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1 cup chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 garlic clove minced
for the dressing
- 1/3 cup red wine vinegar
- 1/4 cup sugar
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
Instructions
- Pour beans into a strainer and rinse. Drain well and add to a bowl.
- Stir in celery, onion, garlic, parsley and rosemary.
- In a separate bowl, whisk together vinegar, olive oil, sugar salt and pepper.
- Pour over bean mixture and stir until well combined.
- Cover and refrigerate one hour before serving.
- Salad can be served chilled or at room temperature.
Notes
Store up to 4 days in an airtight container in refrigerator. Bring to room temperature if desired before serving.
Nutrition
Serving: 1g | Calories: 323kcal | Carbohydrates: 47g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 717mg | Fiber: 13g | Sugar: 13g