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Tangy, fiber-rich three bean salad - a gut-friendly, quick-to-make side that's bursting with flavor!
A quintessential American potluck favorite! This vibrant salad combines crisp green beans, hearty kidney beans, and creamy chickpeas in a perfectly balanced sweet and tangy vinaigrette. It's incredibly simple to prepare and an ideal make-ahead side dish for picnics, barbecues, or light lunches.
Serving size: 1 cup
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Tangy, fiber-rich three bean salad - a gut-friendly, quick-to-make side that's bursting with flavor!
This american dish is perfect for dinner. With 319.38 calories and 11.09g of protein per serving, it's a high-fiber, low-cholesterol, low-calorie option for your meal plan.
Prepare the beans and onion. In a large mixing bowl, combine the drained and rinsed green beans, kidney beans, and chickpeas. Add the finely chopped red onion and gently toss to mix. Set aside.
Make the vinaigrette. In a separate small bowl or a mason jar with a tight-fitting lid, combine the apple cider vinegar, granulated sugar, vegetable oil, salt, and freshly ground black pepper.
Whisk or shake the dressing vigorously for about 30-60 seconds until the sugar has completely dissolved and the mixture is well emulsified.
Combine and marinate. Pour the prepared vinaigrette over the bean mixture in the large bowl. Toss gently but thoroughly to ensure all the beans are evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. For best results, let it marinate for 4 hours or even overnight.
Before serving, give the salad a final gentle stir. Serve chilled or at room temperature.
