Three Bean Salad
This three-bean salad is perfect as an appetizer, easy lunch or as a delicious dinner side dish. It’s made from a few simple ingredients and comes together in under 20 minutes.
Ingredients
- 1 can chickpeas, 15.5 ounce can drain and rinse
- 1 can kidney beans, 15.5 ounce can drain and rinse
- 1 can cut green beans, 14.5 ounce can drain and rinse
- 1 cup English cucumber, remove core and dice
- ¾ cup yellow onion, dice
- ½ cup Italian parsley, chop small
- 9 ounce jar artichoke hearts, drain and cut in half
- 4 ounces mozzarella cheese, cubed
- salt, to taste
- cracked black pepper, to taste
Dressing – For extra dressing simply double this recipe
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1.5 teaspoons honey
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- few turns cracked black pepper
Equipment
- 1 large mixing bowl
- 1 coalnder
- 1 small mixing bowl
Instructions
- Combine olive oil, red wine vinegar, salt, pepper, Italian seasoning, Dijon mustard and honey in a small mixing bowl. Whisk well and set aside.
- Drain and rinse the chickpeas, kidney beans and cut green beans.
- Pat them dry and add them to a large mixing bowl.
- Add the diced cucumber, diced onion, drained and halved artichoke hearts and chopped Italian parsley. Season with a pinch of salt and cracked black pepper. Gently toss everything together.
- Next, add the cubed cheese and dressing. For extra dressing simply double the recipe below. Gently fold everything together.
- Cover and refrigerate for 2-3 hours before serving. The beans will soften and absorb the dressing which will taste amazing.
- Please note: The olive oil might harden in the refrigerator but will soften as it comes back to room temp.
Nutrition
Serving: 1serving, Calories: 135kcal, Carbohydrates: 7g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 11mg, Sodium: 292mg, Potassium: 149mg, Fiber: 2g, Sugar: 3g, Vitamin A: 656IU, Vitamin C: 10mg, Calcium: 99mg, Iron: 1mg