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MealLunchSaladsHigh-FiberLow-SugarHigh-ProteinMeal PrepSidesAppetizersUnder 30 MinutesEasyVegetarianVeganHealthyGluten-FreeDairy-Free

Three Bean Salad

featured in Protein-Packed Salads

This easy and colorful three-bean salad is perfect for summer picnics or potlucks. The combination of creamy kidney beans and nutty chickpeas in a tangy dressing is a crowd-pleaser.

Rachel Gaewski
Tasty Team
May 04, 2023
97% would make again

Under 30 minutes

Three Bean Salad

Inspired by pickledplum.com

Under 30 minutes

Ingredients

for 5 servings

  • ½ red onion
  • ½ large english cucumber
  • ½ cup fresh parsley
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 15 oz kidney bean (425 g), 1 can, drained and rinsed
  • 15 oz cannellini bean (425 g), 1 can, drained and rinsed
  • ¼ cup olive oil (60 mL)
  • ¼ cup red wine vinegar (60 mL)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Nutrition Info

  • Calories 435
  • Fat 13g
  • Carbs 65g
  • Fiber 17g
  • Sugar 5g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Thinly slice the red onion and add to a large bowl.
  2. Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
  3. Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
  4. Add the chickpeas, kidney beans, and cannellini beans to the bowl.
  5. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
  6. Pour the dressing over the salad and mix well until evenly distributed.
  7. Enjoy!
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Related Recipes

Three Bean Salad

Inspired by pickledplum.com