Description
A no-cook, nutrient-rich salad combining crisp green beans, creamy kidney beans, and tangy chickpeas in a sweet-tangy vinaigrette. Perfect for picnics with texture, flavor, and easy transport in airtight containers.
Ingredients
18 oz canned green beans (drained) or 1 lb fresh green beans
15 oz canned kidney beans (drained and rinsed)
15 oz canned chickpeas (drained and rinsed)
1 medium red onion (finely chopped)
3 tbsp apple cider vinegar
2 tbsp sugar (crushed cane or white)
2 tbsp olive oil
1 tbsp fresh dill (chopped)
1 medium cucumber (diced)
1 yellow bell pepper (diced)
Instructions
If using fresh green beans, cook in boiling water for 5 minutes and drain
Finely chop red onion and let sit for 10 minutes to reduce sharpness
In a bowl, whisk vinegar, sugar, and olive oil until sugar dissolves
Add green beans, kidney beans, chickpeas, cucumber, bell pepper, and dill
Toss gently with dressing until well combined
Let chill for 30 minutes before serving
Notes
Rinse canned beans thoroughly for lower sodium
Swap red onion with shallots for milder flavor
Salt and drain cucumber for 30 minutes to prevent sogginess
Store in an airtight container for up to 4 hours
Use gluten-free balsamic or white vinegar as alternative
- Prep Time: 25
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg