Description
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
- 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.
- Prep Time: 10
- Category: Lunch, Salad
- Method: Combine
- Cuisine: American