Go Back
+ servings
Print

Easy Three Bean Salad Recipe

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
Keyword beans
Servings 4

Ingredients

  • 4 cups combination of chickpeas rinse and drain first if using canned, kidney beans, and black beans
  • 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
  • 1 cup apple cored first, peeling optional, chopped , and tossed in ½ tsp lemon juice
  • couple pinches ground cloves

Instructions

  • 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.

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.