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3 bean salad recipe in white bowl
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10-Minute Easy 3 Bean Salad with Green Beans

This easy 3 bean salad recipe is ready in 10 minutes! It's vegan, gluten-free and protein packed. Made with chickpeas, green beans and kidney beans. It's a plant-protein dish that keeps you fuller for longer, it's nutritious and delicious! Perfect for picnics and potlucks.
Course Salad, Side Dish
Cuisine American, gluten-free, nut-free, refined-sugar free, soy-free, vegan
Diet Gluten Free, Low Fat, Vegan, Vegetarian
Prep Time 7 minutes
Cook Time 3 minutes
Servings 4 people
Calories 386kcal
Author Hannah Sunderani

Ingredients

  • 200 g fresh green beans (tips removed)
  • 1 can kidney beans (14 oz/400mL)
  • 1 can chickpeas (14 oz/400mL)
  • 1/3 cup thinly sliced red onion
  • 1/4 cup fresh parsley tightly packed, chopped
  • 1 handful fresh basil leaves (optional)

Dressing:

  • 1/4 cup apple cider vinegar
  • 1/4 cup balsamic vinegar
  • 1/4 cup avocado oil
  • 1 tbsp dijon mustard
  • 2 tbsp agave
  • 1/2 tsp fine sea salt

Instructions

  • Add 4 cups of water to a medium pot and bring to a boil. Meanwhile fill another bowl with icy water. Add the green beans to the pot and boil for 3 minutes, or until just tender. Then scoop out the green beans and submerge immediately into the icy water to cool. Drain and pat dry.
  • Chop the green beans into bite sized pieces and add to a large mixing bowl. Strain and rise the canned kidney beans and chickpeas and add to the bowl, along with the red onion and fresh parsley.
  • Prepare the dressing: In a small bowl combine the apple cider vinegar, balsamic vinegar, avocado oil, dijon mustard, agave and sea salt. Pour the dressing over the bean salad and toss to combine. Chill in the fridge for 1 to 2 hours. Transfer to a serving bowl, optional to sprinkle with a handful of fresh basil leaves before serving.

Video

Notes

This 3 bean salad can be prepared in advance. In fact, I personally feel that it's tastier on day 2 when the juices from the dressing have had time to soak and meld with the beans.
This 3 bean salad will keep for up to 5 days. Store in the fridge in an air-tight container.

Nutrition

Calories: 386kcal | Carbohydrates: 48g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 947mg | Potassium: 640mg | Fiber: 13g | Sugar: 14g | Vitamin A: 707IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 4mg