I’ve been trying hard to add more protein to my diet. I LOVE beans and this Three Bean Salad is delicious! Like many bean salads, it tastes better as it sits and is even better the next day once the dressing has soaked with the beans and veggies.
Fast Three-Bean Salad
Yield: 5 cups
1 cup chopped green beans (cooked) – I used the frozen beans and steamed them in the microwave
1 (15-oz) can of red kidney beans
1 red bell pepper, finely chopped
1/3 cup packed fresh parsley, finely chopped
3 green onions, finely chopped
Salt & pepper, to taste
8 tbsp fresh lemon juice (about 1.5 lemons)
1.5 tbsp extra virgin olive oil, or more to taste
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tbsp Dijon mustard
1/4 tsp salt
Drain and rinse the chickpeas and kidney beans and place them into a large bowl along with the green beans, pepper, lettuce, parsley, and green onion. Mix together.
In a small bowl, whisk together the dressing ingredients until combined (or use store-bought Italian dressing- that works well too!). Adjust to taste if needed.
Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavors to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Stores in the fridge for up to 3-4 days.
Recipe adapted from Oh She Glows