Ruth_
Tasty Apprentice
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![Sparkles :sparkles: ✨](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/2728.png)
![Sparkles :sparkles: ✨](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/2728.png)
![Green salad :salad: 🥗](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f957.png)
Hey salad enthusiasts! Looking for a tasty and nutritious dish? This Three Bean Salad is a delightful combination of textures and flavors. Packed with protein and perfect for picnics, potlucks, or a light meal. Let’s get mixing!
![Glowing star :star2: 🌟](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f31f.png)
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- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
- 1 can (15 oz) green beans, drained
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- In a large bowl, combine the kidney beans, garbanzo beans, green beans, chopped red onion, and chopped parsley.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to coat.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
![Green salad :salad: 🥗](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f957.png)
![Sparkling heart :sparkling_heart: 💖](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f496.png)