Description
This Easy Summer Bean Salad with Canned Beans & Tangy Vinegar Dressing is a refreshing and nutritious dish that comes together in just 15 minutes. Perfect for potlucks or meal prep, this vibrant salad is packed with protein-rich beans, crunchy vegetables, and a zesty dressing that tantalizes the taste buds.
Ingredients
Scale
- 15 oz kidney beans (drained & rinsed)
- 15 oz chickpeas (drained & rinsed)
- 15 oz green beans (drained)
- 1/4 red onion (finely diced)
- 1/2 cup red bell pepper (diced)
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a large mixing bowl, combine the drained kidney beans, chickpeas, and green beans. Add the diced red onion and red bell pepper.
- In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until well blended.
- Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled and enjoy!
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 210
- Sugar: 3g
- Sodium: 390mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg