3 Bean Salad
This vibrant and nutritious dish combines the crispness of green beans, the heartiness of kidney beans, and the earthiness of black beans, all tossed in a zesty vinaigrette. Perfect for summer barbecues, picnics, or as a light lunch option, this salad is not only easy to make but also highly customizable with your favorite ingredients. Its colorful presentation and delightful flavors will surely make it a crowd-pleaser at any gathering.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: American
Ingredients
Scale
- 1 cup fresh green beans (trimmed and cut into bite-sized pieces)
- 1 can (15 oz) kidney beans (rinsed and drained)
- 1 can (15 oz) black beans (rinsed and drained)
- 1/2 red onion (finely chopped)
- 1 bell pepper (diced)
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse canned kidney and black beans under cold water in a colander; drain well. Blanch the green beans in boiling salted water for 3 minutes until bright green, then transfer to an ice bath.
- While the beans cool, finely chop the red onion and bell pepper.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- In a large bowl, combine green beans, kidney beans, black beans, onion, and bell pepper. Drizzle dressing over the salad and toss gently to coat.
- Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - Customize with your favorite veggies like corn or tomatoes for added flavor. - For extra freshness, add herbs such as cilantro or parsley. - Store leftovers in an airtight container in the fridge for up to 5 days.