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!
Combine ingredients: Add the chickpeas, kidney beans, cannellini beans, celery, red onion, and parsley into a large bowl. Stir to combine everything.
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.
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
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.
Storing: Modern three bean salad can be stored in the fridge in an airtight container for a week.