Three Bean Salad is delicious! Like many bean salads, it tastes better as it sits and is even better the next day.
Course: Salad, Side Dish
Keyword: 3 bean salad, Easy salad drecipe
Large Mixing Bowl
14.5ouncescut green beans
15ouncesred kidney beans
1red bell pepperchopped
⅓cupfresh parsleyfinely chopped
3green onionsfinely chopped
Salt and Pepperto taste before serving
8Tablespoonsfresh lemon juice
1 ½Tablespoonsextra virgin olive oil
1Tablespoon Apple Cider Vinegar
1Tablespoonpure maple syrup
Drain green beans and place in a large bowl.
Drain and rinse the chickpeas and kidney beans and add them to the green beans.
Then add in the red pepper, lettuce, parsley, and green onions. Mix together.
In a small bowl, whisk together the dressing ingredients until combined. 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.
You can substitute 1 cup of cooked fresh beans that have been cut into 1 inch pieces instead of canned beans in this recipe. You can also use Italian dressing instead of making your own and it tastes great too.