Here’s our go-to side for summer parties (and beyond!) Three-bean salad is a great side dish for summer gatherings (and beyond! This salad is easy to transport, it keeps well, and you can make it quickly using affordable pantry staples.
It’s also packed with fiber and crunchy vegetables, as well as a delicious, herbaceous vinaigrette. You will want to eat more! Who knew that beans could be so delicious? This bean-filled beauty can be made in just 10 Minutes and one bowl. We’ll show you!
This dressing makes it easy to get fiber into your diet. The combination of olive oil, red wine, vinegar, dried oregano and salt, pepper, maple syrup, and maple sugar creates a subtly sweet dressing with an Italian flair!
If you happen to have fresh parsley, it’s a great herb addition!
The trifecta (cannellini, kidney, and chickpea) creates a stunning contrast in colors and textures. You may have made the most flavorful, nourishing dish in your kitchen!
This is the perfect solution for grab-and-go lunches, summer parties, road trips, or when you don’t want to use the oven because it’s just too hot. It also works well if you have celery and onion in your fridge. This salad is great with fresh greens, Avocado toast, and any other simple meal.
2-3 Tbsp olive oil
Red wine vinegar, 1/3 cup
1/4 tsp of dried oregano
3/4-1 tsp sea salt
1/4 tsp black pepper (optional)
1 tsp of maple syrup
1 (15 oz.) Cannellini beans, rinsed and drained
1 (15 oz.) Can kidney beans be rinsed and drained
1 (15 oz.) Can chickpeas, rinsed and drained
Celery diced into four stalks (4 stalks will yield about 1 cup or 120g).
Half a medium red onion diced (3/4 cup or 720g from 1/2 medium onion)
One cup fresh chopped parsley ( optional).
Add olive oil, vinegar, oregano (optional), sea salt, pepper, and maple syrup to a large bowl. Mix well.
Add the drained, rinsed, and drained cannellini, kidney, chickpeas dic, ed celery, and red onion. Optionally, you may also add chopped parsley. Mix well. Add more salt, maple syrup, olive oil, or vinegar to taste. Serve at room temp or marinate for 30 minutes in the fridge before serving.
Keep leftovers refrigerated in an airtight container for up to 3 days. Not freezer-friendly.