Description
This Easy Summer Bean Salad with Canned Beans & Tangy Vinegar Dressing is the perfect dish to celebrate vibrant summer flavors. Bursting with protein-packed kidney beans, chickpeas, and crisp green beans, this refreshing salad is dressed with a zesty apple cider vinegar dressing that elevates every bite. Ideal for potlucks, barbecues, or meal prep, it can be whipped up in just 15 minutes and stored in the fridge for up to four days. Whether you’re serving it as a light main course or a colorful side dish, this salad is sure to impress your guests while keeping your meal healthy and satisfying.
Ingredients
Scale
- 15 oz kidney beans (drained & rinsed)
- 15 oz chickpeas (drained & rinsed)
- 15 oz green beans (drained)
- 1/4 red onion (finely diced)
- 1/2 cup red bell pepper (diced)
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a large bowl, combine kidney beans, chickpeas, green beans, diced onion, and red bell pepper.
- In a small bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently until evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes to enhance flavors.
- Before serving, give it a gentle stir to redistribute the dressing.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg