Three Bean Salad

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can green beans, drained
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup diced red onion
• 1/2 cup diced bell pepper
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine kidney beans, green beans, and chickpeas.
2. 2 Add diced red onion and bell pepper to the beans.
3. 3 In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and Dijon mustard.
4. 4 Pour the dressing over the bean mixture and toss to coat.
5. 5 Season with salt and pepper to taste.
6. 6 Cover and refrigerate for at least 1 hour before serving.

Nutrition

Tips

• For extra flavor, add a handful of fresh parsley or cilantro.
• Substitute Greek yogurt for mayonnaise for a lighter option.
• Add cherry tomatoes for a pop of color and sweetness.
• This salad tastes even better after a day in the fridge!

Storage

Store in an airtight container in the fridge for up to 5 days. Freezing is not recommended.

Serving Suggestions

• Serve alongside grilled chicken or fish.
• Pair with crusty bread for a light lunch.
• Add avocado slices for extra creaminess.
• Perfect as a side dish for barbecues.

FAQ