I've been trying hard to add more protein to my diet. I LOVE beans and this Three Bean Salad is delicious! Like many bean salads, it tastes better as it sits and is even better the next day once the dressing has soaked with the beans and veggies.
Fast Three Bean Salad
Also seen on Six Sisters Stuff
Ingredients1 cup green beans ( cooked and chopped )
15 ounces chickpeas
15 ounces Kidney beans, red
1 bell peppers ( red, finely chopped )
1 cup romaine lettuce ( chopped )
1/3 cup parsley ( finely chopped )
3 green onion ( finely chopped )
to taste salt
to taste black pepper
8 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 1/2 tablespoons olive oil ( extra virgin )
1 tablespoon maple syrup ( pure )
1 tablespoon Dijon mustard
1/4 tablespoon salt
Drain and rinse the chickpeas and kidney beans and place them into a large bowl along with the green beans, pepper, parsley, and green onion. Mix.
3. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
4. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days.
6From Six Sisters Stuff
Adapted from Oh She Glows