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EASY 3-Bean Salad

Does this recipe sound familiar? I remember a version of it that my mom served for potlucks and “cold-plate” dinners. Variations of this salad are also sometimes found at deli counters for take-out. What is fairly constant among the adaptations is the combination of chickpeas and kidney beans in a vinegar-prominent dressing. My version uses green onions in place of raw red or white onions, a touch of natural sweetener instead of white sugar, no oil, and the addition of raw apple to lighten up the flavors.

Course Salad
Servings 4

Ingredients

  • 4 cups combination of chickpeas rinse and drain first if using canned, kidney beans, and black beans
  • ½ - ¾ cup green or red bell pepper or combination of both, chopped
  • ¼ cup celery finely chopped
  • ½ cup green onions mostly green portion, not as much white, sliced
  • 3 ½ tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 - 1 1/2 tsp Dijon mustard use 1 1/2 tsp for extra 'kick'
  • ½ + 1/8 tsp sea salt
  • Freshly ground black pepper to taste
  • ½ cup apple cored first, peeling optional, chopped , and tossed in ½ tsp lemon juice
  • couple pinches ground cloves

Instructions

  1. In a large bowl, combine all the ingredients (no need to mix the vinaigrette separately), tossing well to fully mix. Season to taste with extra salt and pepper if desired.

Recipe Notes

If This Apron Could Talk: This salad tastes best after it’s had about a day to sit and the beans have absorbed some of the marinade. Be sure to toss again to redistribute any dressing lingering at the bottom of your container.