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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

Ingredients

1    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

Directions

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.

Adapted from Oh She Glows