Three Bean Salad

Ingredients

• 1 cup kidney beans, cooked and drained

• 1 cup chickpeas, cooked and drained

• 1 cup green beans, cooked and chopped

• ½ small red onion, finely chopped

• ½ cup cucumber, diced

• ¼ cup fresh parsley or coriander, chopped

Dressing

• 3 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp vinegar

• 1 tsp honey or sugar

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

Instructions

1. Add the kidney beans, chickpeas, green beans, onion, cucumber, and herbs to a large bowl.

2. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, salt, pepper, and garlic powder.

3. Pour the dressing over the beans and vegetables.

4. Gently toss until everything is well coated.

5. Refrigerate for 30 minutes to allow the flavors to blend.

6. Toss once more before serving.

Tip: You can add chopped tomatoes, sweet corn, bell peppers, or feta cheese for extra flavor.

Q&A

Q: What beans are used in a Three Bean Salad?
A: Kidney beans, chickpeas, and green beans are commonly used.

Q: Can I use canned beans?
A: Yes. Drain and rinse canned beans well before using them.

Q: Is Three Bean Salad healthy?
A: Yes. It is rich in fiber, plant-based protein, vitamins, and minerals.

Q: Can I prepare it ahead of time?
A: Yes. It can be prepared a few hours ahead and refrigerated until serving.

Q: How long does Three Bean Salad last?
A: Store it in an airtight container in the refrigerator for up to 3–4 days.

Q: Can I add other vegetables?
A: Absolutely! Cucumber, tomatoes, bell peppers, corn, and red onion are great additions.

Q: What dressing goes well with Three Bean Salad?
A: A simple lemon, olive oil, vinegar, garlic, salt, and black pepper dressing works beautifully.