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+ servings

Three Bean Salad

Three Bean Salad is a gluten-free recipe perfect for a cookout or potluck. With Kidney, Garbanzo, and cannellini beans in vinegar dressing.
Yield 6 Servings
Prep Time 8 minutes
Cook Time 0 minutes
Total Time 8 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 15 ounces (1 can) chickpeas , drained and rinsed
  • 15 ounces (1 can) kidney beans , drained and rinsed
  • 15 ounces (1 can) cannellini beans , drained and rinsed
  • 1/2 red onion , diced
  • 1/2 large cucumber , diced
  • 1/4 cup fresh parsley , diced
  • 2 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • In a large bowl, add chickpeas, kidney beans, cannelini beans, red onion, cucumber, and parsley.
  • In a separate small bowl, mix the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
  • Add the dressing to the large serving bowl and mix until well combined.

Nutrition

Calories: 222kcal | Carbohydrates: 33g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 728mg | Potassium: 345mg | Fiber: 11g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 4mg
Keyword: Three Bean Salad