Three Bean Salad Recipe
Make Three Bean Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Beans
Open the cans of kidney beans, black beans, and chickpeas. Drain and rinse them under cold water in a colander to remove excess sodium and canning liquid. Allow them to drain well.
- 2
Chop Vegetables
Dice the red bell pepper into small pieces and finely chop the red onion. Set them aside in a large mixing bowl.
- 3
Combine Salad Ingredients
In the large mixing bowl with the red bell pepper and onion, add the rinsed kidney beans, black beans, and chickpeas. Also, add the chopped fresh parsley.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- 5
Dress the Salad
Pour the dressing over the bean and vegetable mixture. Use a spatula or large spoon to gently toss everything together until the salad is evenly coated with the dressing.
- 6
Chill and Serve
Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
