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
Units
Scale
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce 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 tablespoon maple syrup (or honey)
- 1 tablespoon Dijon mustard
- 1-2 tablespoons tahini
- 1/2 teaspoon salt
- 1/2 teaspoon 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.
- Storage: This fresh three bean salad can be stored in the fridge in an airtight container for up to five days.
- Prep Time: 10
- Category: Lunch, Salad
- Method: Combine
- Cuisine: American
Nutrition
- Serving Size: ~1/2 cup
- Calories: 392
- Sugar: 4.9 g
- Sodium: 552 mg
- Fat: 14.2 g
- Carbohydrates: 50.6 g
- Protein: 17 g
- Cholesterol: 0 mg