Three Bean Salad with Vinegar Dressing (Oil-Free!)
A healthier spin on an old-fashioned classic! This three bean salad features a sweet & tangy vinegar dressing that's made with no oil or refined sugar.
Servings: 5 (1 cup servings)
Ingredients
- 8 oz. fresh green beans*
- 15 oz. can garbanzo beans
- 15 oz. can kidney beans
- 1/3 cup red onion
- 3 Tbsp. fresh parsley
- 1 Tbsp. fresh dill
For the vinegar dressing:
- 1/4 cup apple cider vinegar (or slightly more)
- 1 1/2 Tbsp. pure maple syrup
- 1 clove garlic, minced
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
Instructions
- Prepare green beans: Trim and cut green beans into about 1-inch pieces. Cook green beans for 3-4 minutes until crisp-tender.** Then rinse with cold water to stop the cooking. Drain well and pat dry.
- Prepare salad: Add green beans to a large bowl. Then add the garbanzo beans and kidney beans (both rinsed and drained). Finely dice the red onion, and roughly chop the parsley and dill. Add to bowl.
- Make dressing: Combine all dressing ingredients in a small bowl and whisk.
- Combine: Pour the dressing over the salad and stir well to combine. Adjust the flavors as desired. (Add more salt, herbs, sweetness, vinegar, etc.)
- Serving: You can serve this salad immediately, but I highly recommend refrigerating it in a sealed container for at least 4 hours first for best flavor! Be sure to stir again before serving as some dressing will settle at the bottom.
Notes
*Green beans: 8 oz. equals about 2 cups cut.
**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.)
Yield: Recipe makes about 5 cups salad.
Nutrition Per Serving (Estimate)
Calories: 183 kcal | Carbohydrates: 33 g | Protein: 10 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 495 mg | Fiber: 10 g | Sugar: 7 g | Vitamin A: 535 IU | Vitamin C: 11 mg | Calcium: 86 mg | Iron: 3 mg
