Description
A vibrant medley of green beans, kidney beans, chickpeas, and fresh vegetables, tossed in a tangy vinaigrette for a refreshing salad.
Ingredients
Scale
- 1 cup canned green beans, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup red onion, finely diced
- 1/2 cup celery, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the green beans, kidney beans, chickpeas, red onion, celery, and parsley in a large bowl. Toss gently.
- Whisk together the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper in a small bowl until the sugar dissolves.
- Pour the vinaigrette over the bean mixture and toss gently to coat all ingredients evenly.
- Cover and refrigerate for at least 60 minutes before serving.
- Toss again just before serving, taste, and adjust seasoning if needed.
Notes
Prepare this salad a day ahead for best flavor; store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg