Description
A refreshing and protein-packed three-bean salad that is perfect for a light lunch or as a side dish.
Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) green beans, drained
- ½ small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled (optional)
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the beans: Drain and rinse the kidney beans and chickpeas. Drain the green beans well.
- Combine the vegetables: Add all three beans, red onion, cherry tomatoes, cucumber, and parsley to a large bowl.
- Make the dressing: Whisk olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.
- Dress the salad: Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
- Add feta: Sprinkle with crumbled feta if using.
- Chill: Cover and refrigerate for 30–60 minutes to let the flavors develop.
- Serve: Toss once more before serving. Enjoy chilled or at room temperature as a side dish, light lunch, or picnic salad.
Notes
- Feel free to customize the salad with your favorite vegetables.
- This salad can be made a day in advance for better flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg