This delicious Fresh Three Bean Salad is a great way to bring bland canned beans to life. We've added texture and crunch with the addition of red onion and celery, and then created a tangy dressing with apple cider vinegar and Dijon mustard. This recipe is perfect for Sunday meal prep and can be stored in the refrigerator for up to 5 days.
Yield: 8
Fresh Three Bean Salad
This delicious Fresh Three Bean Salad is a great way to bring bland canned beans to life. We've added texture and crunch with the addition of red onion and celery, and then created a tangy dressing with apple cider vinegar and Dijon mustard. This recipe is perfect for Sunday meal prep and can be stored in the refrigerator for up to 5 days.
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 3 tbsp avocado oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 15-oz can chickpeas, drained and rinsed
- 1 15-oz can red kidney beans, drained and rinsed
- 1 15-oz can cannellini beans
- 3 celery ribs, sliced
- ¼ red onion, finely diced
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste. Set it aside.
- In a large bowl, toss together the chickpeas, kidney beans, cannellini beans, celery, red onion, and parsley. Pour the dressing over the salad and mix well.
- Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 611mgCarbohydrates: 38gFiber: 10gSugar: 5gProtein: 13g
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