Three Bean Salad with Vinegar Dressing

Three bean salad with oil-free vinegar dressing in a white bowl with spoon

Three Bean Salad with Vinegar Dressing

A healthier take on an old classic! This three bean salad with a sweet & tangy vinegar dressing is made lighter with no oil or refined sugar.

AuthorKaitlin - The Garden Grazer

Prep Time:15

Cook Time:5

Total Time:20

CourseSalad, Side Dish

CuisineGluten-Free, Oil-Free, Vegan

Servings (1 cup servings)

Ingredients

8 oz. fresh green beans (about 2 cups cut)
15 oz. can garbanzo beans
15 oz. can kidney beans
1/3 cup red onion
3 Tbsp. fresh parsley (or cilantro)
1 Tbsp. fresh dill

For the vinegar dressing:

1/4 cup apple cider vinegar (or up to 1/3 cup)
1 1/2 Tbsp. pure maple syrup
1 clove garlic, minced
1 tsp. Dijon mustard
1/4 tsp. salt (more/less to taste)

Instructions

Prepare green beans: Trim and cut green beans into about 1-inch pieces. Cook green beans for 3-5 minutes until crisp-tender.* Then rinse with cold water. Drain and pat dry.
Add green beans to a large bowl. Add garbanzo beans and kidney beans (rinsed and drained). Finely dice red onion, and roughly chop herbs. Add to bowl.
Make the dressing: combine all dressing ingredients in a small bowl and whisk.
Pour dressing over salad and stir well to combine. Adjust flavors as desired. (More salt, herbs, sweetness, vinegar, etc.)

Notes

*To cook green beans: I steam/sauté mine in a covered skillet over medium-high heat with a little water. (Or you can simply boil them.)

Serving: You can serve immediately, or cover and refrigerate for at least 4 hours for best flavor. Be sure to stir again before serving as some dressing will settle at the bottom.

Yield: Recipe makes about 5 cups salad.

Nutrition Per Serving (Estimate)