3 Bean Salad

Pres Les on 07 Feb, 2023

Reading time: 1 mins


This colourful, crunchy and high protein 3 Bean Salad salad is perfect as a side dish for any weekday dinner, or a 7-colour Sunday lunch!

Prep Time:   15 mins
Cook Time:  0 mins
Total Time:  15 mins
Servings: 6-8

Salad Ingredients:

  • 1 can or 2 cups freshly cooked cranberry/borlotti beans, rinsed and drained
  • 1 can or 2 cups freshly cooked kidney beans, rinsed and drained
  • 1 can or 2 cups freshly cooked chickpeas, rinsed and drained
  • 1 red onion, finely chopped
  • 2 stalks celery, finely chopped
  • ½ cucumber, sliced and chopped into quarters
  • 1 yellow pepper, chopped
  • 1 green pepper, chopped
  • 1 cup sugar snap peas, chopped
  • 1 cup loosely packed, fresh flat leaf parsley, finely chopped
  • Salad onions, sliced, for garnish
  • 2 tablespoons lemon/ orange juice

Dressing Ingredients:

  • 1/3 cup apple cider vinegar
  • ¼ cup brown sugar
  • 3 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper

Equipment required:

Salad Instructions:

  1. In a large bowl mix the 3 beans and all the chopped salad ingredients.

Dressing Instructions:

  1. In a separate, small bowl, whisk together the vinegar, sugar, olive oil, salt and pepper. Add the dressing to the salad and toss to coat all the ingredients evenly.
  2. Refrigerate for a few hours to allow the beans to soak up the flavour of the dressing. Serve chilled and garnish with sliced salad onions.