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Modern Three Bean Salad

Modern three bean salad ingredients all in a clear glass bowl, tossed in creamy apple cider vinaigrette and topped with freshly cracked black pepper

This three bean salad is made slightly more modern with a creamy apple cider vinaigrette with Dijon, tahini, and maple syrup! A delicious, healthy, plant-based lunch just for you!

Ingredients

Scale
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1/2 cup celery, diced
  • 1/2 cup red onion, diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 3 cloves fresh garlic
  • 1 tbsp maple syrup (or honey)
  • 1 tbsp Dijon mustard
  • 1-2 tbsp tahini
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Combine ingredients: Add the chickpeas, kidney beans, cannellini beans, celery, red onion, and parsley into a large bowl. Stir to combine everything.
  2. Make the vinaigrette: To a blender, add olive oil, cider vinegar, garlic, maple syrup, Dijon, tahini, salt, and pepper. Blend until everything is well emulsified. Taste and add salt if desired.
  3. Dress salad: Pour the creamy apple cider vinaigrette over the three bean salad and toss gently to coat. Eat immediately or store in the fridge until you're ready!

Notes

  1. Fresh herbs: Try swapping parsley for cilantro, and even adding a tiny bit of fresh rosemary! I recommend fresh herbs for this one for optimal flavor.
  2. Storing: Modern three bean salad can be stored in the fridge in an airtight container for a week.

Keywords: three bean salad without sugar, three bean salad