Three Bean Salad

5 from 1 vote

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.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 135kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 large mixing bowl
1 coalnder
1 small mixing bowl

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

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