3 Bean Salad

A Few Words…

Bean salad is one of the easiest side dishes to make. It takes less than 15  minutes, plus you have leftovers that you can use for other meals. I love making extra to have in my fridge!

This is a great salad that’s full of protein and fiber and an easy dish to make that can be changed up to whatever cans of beans you have in your cupboard!

3 Bean Salad

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  • 1x19 oz. can chickpeas, rinsed and drained
  • 1x19 oz. can red kidney beans, rinsed and drained
  • 1x19 oz. can white kidney beans (cannellini beans), rinsed and drained
  • 2-3 stalks of celery, diced
  • 2 tbs. apple cider vinegar
  • 3 tbs. olive oil
  • 1 tsp. Dijon or grainy mustard
  • 1 tbs. dried herbs (mix of dried oregano, chives, thyme, onion, garlic, salt and pepper)

Put all the beans and chopped celery in a medium serving bowl and mix well.

In a small bowl whisk together the apple cider vinegar, olive oil, mustard and dried herbs. Pour over the bean mixture and toss well to combine.

Refrigerate before serving.