Easy Bean Salad
Recipe from Two Peas and Their Pod
A bright, protein-packed 4- bean salad with fresh herbs, red onion, and a sweet-and-tangy apple cider vinegar dressing. A great summer side dish or meal prep salad!
Servings: 6
Calories: 249kcal
Ingredients
For the salad:
- 12 ounces green beans, cut into 1-inch pieces
- 15 oz can chickpeas, rinsed and drained
- 15 oz can red kidney beans, rinsed and drained
- 15 oz can cannellini beans, rinsed and drained
- 1/2 cup diced red onion
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped dill
- Kosher salt and black pepper, to taste
For the dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Add the green beans and cook for about 2 minutes, until they’re just tender but still crisp. Transfer the beans to a bowl of ice water to stop the cooking process. Once cooled, drain and gently pat them dry.
- In a large bowl, combine the green beans, chickpeas, kidney beans, cannellini beans, red onion, parsley, dill, salt, and pepper.
- In a small bowl, whisk together the apple cider vinegar, oil, garlic, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the bean mixture and toss well to evenly coat. Cover and refrigerate the salad for at least 30 minutes to let the flavors develop. It can be stored in the refrigerator for up to 4 days.
Notes
How to Store: Store in an airtight container in the fridge for up to 4 days. Perfect for meal prep, it holds up well and travels great. Not freezer-friendly, the beans and herbs won’t hold their texture once thawed.
Nutrition
Calories: 249kcal | Carbohydrates: 48g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 607mg | Potassium: 898mg | Fiber: 14g | Sugar: 4g | Vitamin A: 835IU | Vitamin C: 15mg | Calcium: 133mg | Iron: 6mg