Three Bean Salad

This Three Bean Salad is so flavorful. It makes a great side dish or topping, but can also be a healthy protein-packed snack, too.

INGREDIENTS

15 oz. cooked kidney beans

15 oz. cooked black beans

15 oz. cooked cannellini beans

1 medium celery rib

½ medium onion

1 small bunch of parsley

For the dressing:

3 tbsp. olive oil

1 tbsp. apple cider vinegar or lemon juice

½ tsp. salt

½ tsp. cumin powder

2 garlic cloves, minced

a pinch of cayenne

INSTRUCTIONS

Prep the veggies and beans. Dice the celery, onions, and parsley. Set aside. Thoroughly rinse the three beans and also set aside.

Make the dressing. Add the olive oil, vinegar, minced garlic, cumin, salt, and a pinch of cayenne to a small mason jar and shake well until all the ingredients are well incorporated.

Make the Salad. Place all three beans into a large bowl. Then, add the chopped celery, onions, and parsley. Pour the dressing on top and mix well until everything is coated in dressing.

NOTES

HELPFUL TIPS AND TRICKS

To keep your onion from having too pungent a flavor that takes over the salad, soak the onion in water first to get a milder flavor.

To increase the veggies in your dish, add fresh cucumbers, carrots, or tomatoes as a variation.

Add extra fresh herbs for even more flavor, such as rosemary, mint, or basil.

Always rinse your beans thoroughly to get rid of any sliminess that may result from the cooking or canning process.

If you’re cooking your beans, make sure they are thoroughly cooled before mixing the salad together, or some of your other ingredients may be affected by the heat.

HOW TO STORE THIS SALAD

The best way to store this Three Bean Salad is by placing it in an airtight container and then keeping it in the fridge. It will last for 3-5 days, though the longer it sits, the less firm the vegetables and beans will be.

NUTRITION

Calories: 392kcal

Carbohydrates: 59g

Protein: 21g

Fat: 12g

Saturated Fat: 2g

Sodium: 744mg

Potassium: 685mg

Fiber: 20g

Sugar: 3g

Vitamin C: 2mg

Calcium: 135mg