Three Bean Salad
This classic three bean salad is a no-cook 15 minute recipe that gets better the longer the beans sit in the tangy herb vinaigrette. Made with pantry staple canned beans, it is the ultimate quick and budget-friendly side dish or light meal.
A tangy and hearty classic three bean salad made entirely from pantry staples and ready in just 15 minutes.
Nutrition per serving
Ingredients
protein
dressing
produce
Instructions
Drain and Rinse Beans
Open all three cans and drain them thoroughly in a colander. Rinse kidney beans and chickpeas under cold water until water runs clear, then pat gently dry.
Make the Vinaigrette
Whisk together apple cider vinegar, olive oil, a teaspoon of sugar or honey, and a generous pinch each of salt and pepper until fully combined.
Dice the Onion
Finely dice the red onion into small pieces. For a milder flavor soak the diced onion in cold water for 5 minutes then drain before adding.
Toss and Taste
Combine all three beans and red onion in a large bowl, pour vinaigrette over everything, and toss well. Taste and adjust seasoning then serve immediately or refrigerate.
Substitutions
Common mistakes
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