Three Bean Salad
220kcal
Ingredients
Beans
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can chickpeas drained and rinsed
Vegetables
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
Dressing
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup for vegan option
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment
- large mixing bowl
- small bowl
Method
- In a large mixing bowl, combine the black beans, kidney beans, chickpeas, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, cumin, salt, and black pepper until well blended.
- Pour the dressing over the bean mixture and gently toss until all ingredients are evenly coated.
- Let the salad sit for at least 15 minutes to allow the flavors to meld, stirring occasionally.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve chilled or at room temperature. For best flavor, refrigerate for 1 hour before serving.
Nutrition
Calories220kcalCarbohydrates30gProtein8gFat9gSaturated Fat1gSodium320mgPotassium450mgFiber8gSugar6gVitamin A15IUVitamin C20mgCalcium6mgIron15mg
Notes
Pro Tips: Swap cilantro for parsley or basil if preferred. For a vegan version, replace honey with maple syrup. Add diced cucumber or bell peppers for extra crunch. Stores well for 3 days—just add fresh herbs before serving.