Three Bean Salad
Hearty three-bean salad with chickpeas, parsley, and a tangy apple cider vinaigrette. Perfect make-ahead side dish!
Ingredients
- 1 can (15.5 ounces) garbanzo beans (chickpeas), drained and rinsed
- 1 can (15.5 ounces) kidney beans, drained and rinsed
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- ½ medium red onion thinly sliced
- ⅓ cup apple cider vinegar
- ¼ cup granulated sugar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- fresh parsley, finely chopped, for garnish
Instructions
- In a large mixing bowl, combine garbanzo beans, kidney beans, pinto beans, and onion. Toss gently to mix everything evenly.
- In a small bowl, whisk together apple cider vinegar, sugar, oil, salt, and pepper until the sugar is mostly dissolved.
- Pour the dressing over the bean mixture and toss gently until everything is well coated.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, give the salad a final toss and sprinkle with parsley for garnish.
- Serve chilled or at room temperature.