Looking for a tasty and convenient salad recipe? Try this classic three bean salad made with garbanzo, kidney, and cannellini beans, tossed in a tangy dressing. Great for picnics and barbecues!
Course Rice, Potatoes, and Beans
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Servings 12
Author N. J. Sorensen, RDN
Ingredients
15ouncesgarbanzo beanscanned — rinsed and drained
15ounceskidney beanscanned — rinsed and drained
15ouncescannellini beanscanned — rinsed and drained
2each celery stalks — finely diced
½cupred onion — finely diced
1cupparsley — finely chopped
⅓cupapple cider vinegar
⅓cupgranulated sugar
¼cupolive oil
1 ½teaspoonssalt
¼teaspoonblack pepper
Instructions
In a large bowl, combine the garbanzo beans, kidney beans, cannellini beans, celery, onion, and parsley.
In a separate bowl, whisk together the apple cider vinegar, granulated sugar, olive oil, salt, and black pepper until well combined.
Pour the dressing over the bean mixture and toss to coat evenly.
Refrigerate the salad for at least one hour to allow the flavors to meld together.
Serve chilled or at room temperature.
Notes
Feel free to adjust the seasoning and ingredients to your taste. You can also add diced bell peppers or cherry tomatoes for extra color and flavor. The salad can be stored in the refrigerator for up to three days.