Three Bean Salad

by in Blog, Recipes, Vegan, Vegetarian Recipes 08/02/2019

Three Bean Salad

This salad contains the perfect combination of beans and dressing that even your salad hating friends will enjoy. By adding these three beans to a single salad, it makes it rich in protein and taste. You can make two or three batches and keep it refrigerated for the next day’s lunch or a dinner side dish.

Serves                                2

Preparation Time             10 minutes

Cooking Time                   10 minutes

Ready in                             20 minutes

Difficulty Level                  easy


  • ½  cup red kidney beans, cooked or canned (drained)
  • ½ cup garbanzo beans, cooked or canned (drained)
  • ½ cup green beans, blanched* or canned (drained)
  • ½ red onion, thinly sliced
  • ½ cup cherry tomato, halved
  • 1 clove garlic, minced
  • 1 green chili pepper, minced (optional)
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • 1 teaspoon parsley, chopped


  • Mix everything in large bowl and mix. Move contents to a large Tupperware container, cover tightly and shake lightly. If you want to eat it cold, refrigerate for at few hours or leave overnight. Shake the bowl before you serve.

* To blanch green beans, add beans to a saucepan of boiling water and cook for 2 minutes or until bright green but crisp. Drain and rinse under cold water to stop the cooking process.

Nutritional Information

Amount Per Serving



Total Fat

8.1 g

      Saturated Fat

1.1 g

      Polyunsaturated Fat

1.5 g

      Monounsaturated Fat

5.2 g


0.0 mg


986.4 mg


487.4 mg

Total Carbohydrate

33.4 g

      Dietary Fiber

8.8 g


2.9 g


7.6 g

Vitamin A

9.7 %

Vitamin B-6

20.0 %

Vitamin C

29.6 %

Vitamin E

1.7 %


6.1 %


13.7 %


23.7 %


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