Three Bean Salad
This classic Three Bean Salad is the ultimate "pantry staple" recipe. It’s colorful, protein-packed, and actually tastes better the longer it sits, making it the perfect candidate for meal prep, summer potlucks, or a quick healthy side dish!
Servings 6
Ingredients
- 15 oz cannellini beans rinsed and drained
- 15 oz kidney beans rinsed and drained
- 15 oz garbanzo beans rinsed and drained
- 1/2 red onion, finely chopped optional: soak in water to take the edge off the onion
- 2 celery stalks, finely chopped
- 1/4 cup flat-leaf Italian parsley finely chopped
Dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar more or less to taste
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, mix the beans, the celery, onion, and parsley.
- In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
- Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.
