Three Bean Salad
This easy Three Bean Salad is a healthy, vibrant side dish that features chickpeas, white beans, and red beans, tossed with crunchy vegetables and a tangy lime-Dijon vinaigrette. Perfect for meal prep, BBQs, or as a light lunch.
- Prep Time: 10 minutes
- Total Time: 10 minutes (plus chilling time)
- Yield: Serves 6-8
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegan
Ingredients
1 19-oz can Chickpeas
1 19-oz can White beans
1 19-oz can Red beans
1 large Bell pepper (diced)
2 ribs Celery (sliced)
2 medium Shallots (minced)
1/4 cup Fresh parsley (chopped)
1/3 cup Olive oil
2 tbsp Lime juice
1 1/2 tbsp Dijon mustard
1/4 tsp Sea salt (to taste)
1/4 tsp Black pepper (to taste)
Instructions
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Drain and rinse the canned beans under cold water to remove excess salt and preservatives.
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In a large bowl, combine the chickpeas, white beans, and red beans.
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Add the diced bell pepper, sliced celery, and minced shallots, and toss to combine.
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In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sea salt, and black pepper until smooth.
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Pour the dressing over the beans and vegetables, stirring gently to coat.
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Add the chopped parsley and toss once more.
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Chill for at least 30 minutes in the fridge to allow flavors to meld.
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Serve cold and enjoy!
Notes
Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
Spicy Option: Add chopped jalapeños or a dash of hot sauce to the dressing for heat.
Make Ahead: This salad tastes even better after chilling for a few hours or overnight.
Serving Suggestion: Pair with grilled chicken, tofu, or serve as a standalone lunch.
Find it online: https://familydinnercooking.com/three-bean-salad/
