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Three bean salad in a light gray stone bowl, with a gray napkin.
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4.50 from 4 votes

Three Bean Salad Recipe

Three Bean Salad is a classic for a reason - it's easy, healthy and delicious! Packed with fiber and tossed with a bright lemon dressing.
Prep Time15 minutes
Cook Time2 minutes
Total Time17 minutes
Course: Salads
Cuisine: American
Keyword: Bean Salad, Three Bean Salad, Vegan
Servings: 6 Servings
Calories: 201kcal

Ingredients

  • ¾ lb. green beans, trimmed & cut into 1 ½-inch pieces
  • 1 (14 oz.) can dark red kidney beans, drained & rinsed
  • 1 (14 oz.) can chickpeas drained & rinsed
  • 2 tablespoons minced flat-leaf parsley

The dressing:

Instructions

  • Bring a large saucepan of water to a boil. Salt the water. Prepare a large bowl of ice water.
  • Add the green beans to the boiling water. Cook until the beans are tender-crisp, 1 to 2 minutes. Drain and immediately transfer the green beans to the ice water to stop them from cooking further. Drain and transfer the beans to a serving bowl.
  • Add the kidney beans, chickpeas and parsley to the bowl. Stir to combine.
  • Add the dressing to the beans. Toss to combine. Serve.

The dressing:

  • In a small bowl, whisk together the lemon juice, agave nectar, thyme, salt and pepper. Slowly whisk in the olive oil.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.75cups | Calories: 201kcal | Carbohydrates: 31.4g | Protein: 8.1g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 488.2mg | Fiber: 9.4g | Sugar: 4.2g