Three Bean Salad
This quick and easy three bean salad recipe is the perfect side to any main dish to complete a meal with complex carbs and fiber! Customize it to your heart's delight!
Servings: 6 Servings
Calories: 250kcal
Equipment
Ingredients
- 1 (15-oz) can kidney beans drained and rinsed
- 1 (15-oz) can black beans drained and rinsed
- 1 (15-oz) can garbanzo beans drained and rinsed
- 1/3 cup olive oil
- 4 Tbsp red wine vinegar to taste
- 1 tsp dried oregano
- 1 small clove garlic finely minced, optional
- Sea salt and black pepper to taste
Instructions
- Open all three cans of beans and drain them into a colander (strainer) in the sink. Run cool faucet water over the beans to rinse them well. Give the colander a shake to shake off any excess water. If you’d like, you can use paper towels to pat the beans dry to remove more moisture. Transfer the drained and rinsed beans to a large mixing bowl.
- In a small bowl, stir together the dressing ingredients (oil, vinegar, oregano, sea salt, and black pepper (and fresh minced garlic if adding)) until combined.
- Pour the vinaigrette into the large bowl with the beans and use a rubber spatula or wooden spoon to stir everything together until the beans are well-coated.
- Taste the bean salad for flavor and add more salt and pepper, oil and vinegar to your personal taste.
- Serve bean salad as a side dish alongside any main dish and enjoy!
- Store leftover bean salad in an airtight container in the refrigerator for up to 4 days.
Notes
Bean salad is even more flavorful the next day and the 2-3 days following preparation. For this reason, feel free to make this recipe ahead of time!
Customize this recipe by adding goodies like chopped red bell pepper, kalamata olives, sun-dried tomatoes, feta cheese, chopped cucumbers, and more.
Nutrition
Serving: 1Serving (of 6) | Calories: 250kcal | Carbohydrates: 34g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 863mg | Fiber: 12g | Sugar: 2g