Three Bean Salad
A classic American picnic salad of kidney beans, chickpeas, and green beans in a sweet-tangy apple cider vinegar dressing with celery and onion. Better the next day after marinating.
Ingredients
- 2 cans canned kidney beans, drained and rinsed
- 2 cans canned chickpeas, drained and rinsed
- 2 cans cut green beans, drained
- 2 celery stalks, diced
- 1/2 red onion, finely diced
- 1/4 cup apple cider vinegar
- 2 tbsp granulated sugar
- 2 tbsp olive oil
- 1/2 tsp salt
- to taste black pepper
Instructions
-
1
In a large bowl, combine 2 cans drained and rinsed canned kidney beans, 2 cans drained and rinsed canned chickpeas, and 2 cans drained cut green beans.
-
2
Add 2 diced celery stalks and 1/2 finely diced red onion.
-
3
In a small bowl, whisk together 1/4 cup apple cider vinegar, 2 tbsp granulated sugar, 2 tbsp olive oil, 1/2 tsp salt, and black pepper to taste until sugar dissolves.
-
4
Pour the dressing over the beans and toss well.
-
5
Refrigerate for at least 1 hour or overnight.
-
6
Stir before serving and adjust seasoning.