Three Bean Salad

This three bean salad is all about simplicity, balance, and bold Italian flavors. EEasy to make and and beautiful on the table—it’s the perfect side dish for any gathering or summer dinner.

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Course: Appetizer, Salad, Side Dish

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Low Lactose, Vegan

Keyword: Bean Salad, Cannellini Beans, Chickpeas, Green Beans, Three Bean Salad

Difficulty: Beginner

Servings: people

Calories: 217kcal

Ingredients

1 cup cannellini beans
1 cup chickpeas
8 oz green beans blanched
⅓ cup cucumber sliced
⅓ cup radish finely chopped
2 cups arugula
¼ cup red onion sliced
1 tbsp parsley chopped

Dressing

2 tbsp olive oil extra virgin
2 tbsp apple vinegar
1 tsp Dijon Mustard
1 tsp oregano
1 tsp salt
1 tsp pepper

Instructions

Blanch the green beans: Boil in salted water for2–3 minutes until tender-crisp. Transfer to ice water to preserve color and texture.
Prep the vegetables: Rinse and drain the canned beans. Thinly slice radishes, cucumber, and red onion.
Make the vinaigrette: Whisk olive oil, vinegar, Dijon, oregano, salt, and pepper until emulsified.
Assemble the salad: Combine the cooked green bean, cannellini bean, garbanzo beans (chickpeas), cucumber, radish, onion and parsley in a large bowl. Toss gently with vinaigrette.
Serve or chill: Serve immediately or let chill for 30 minutes to develop flavors.

Nutrition

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