Description
A simple, high-protein bean salad using pantry staples with a bright, zesty vinaigrette, perfect for meal prep or picnics.
Ingredients
Scale
- 1 (15 ounce) can green beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the drained green beans, kidney beans, and garbanzo beans in a large bowl.
- Add the chopped red onion and celery to the beans.
- In a separate small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, sugar, salt, and pepper until well combined to make the dressing.
- Pour the dressing over the bean mixture.
- Stir gently until all the vegetables and beans are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For best flavor, prepare this salad a few hours ahead of time.
- You can substitute any of the beans listed with black beans or wax beans.
- This salad keeps well in the refrigerator for up to four days, making it good for meal prep.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Marinating
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4
- Sodium: 350
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 8
- Protein: 10
- Cholesterol: 0