Ruth_
Tasty Apprentice




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!


- 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.

