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A Three Bean Salad
Lisa

A Three Bean Salad

A classic cold three bean salad that is not only easy to make, customizable, uses simple ingredients, has little prep, but also can be made up days ahead of time.
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Prep Time 10 minutes
Cook Time 0 minutes
Place into refrigerator for at least 1 day or more before serving. 1 day
Total Time 1 day 10 minutes
Course: Salad, Side Dish, vegan
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 15oz. Can Garbanzo Beans
  • 1 15oz. Can Kidney Beans
  • 1 15oz. Can Green Beans
  • 1 small Onion
The dressing
  • 3/4 Cup Apple Cider Vinegar
  • 1/2 Cup Avocado Oil
  • 1/3 Cup Real Maple Syrup
  • Salt and Pepper to taste.

Method
 

  1. Open, rinse, and drain the kidney, chickpeas, and green beans.
  2. Set the beans aside to continue to drain while making the dressing for the salad.
  3. In a large measuring cup, blend together the maple syrup, vinegar, oil, salt, pepper, then set aside.
  4. Clean and dice the onion into small pieces, set aside.
  5. In a large serving bowl add the beans and onion, stir.
  6. Drizzle the dressing over all the ingredients in the large bowl and lightly toss the salad.
  7. Cover and place the bowl into the refrigerator for no less than 12 hours before serving.
  8. This salad gets better with age, so make this salad ahead of time to get the full flavor.

Notes

How to serve A Three Bean Salad
  • On top of a bed of lettuce
  • As a side dish to any meal
  • Try it on top of a piece of buttered toast
  • It also makes for a great chip dip