Ingredients for 3 Bean Salad
- 1 (15-ounce) can green beans, drained and rinsed
- 2 tablespoons Dijon mustard
- 2 tablespoons granulated sugar
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
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How to Make 3 Bean Salad
- In a medium bowl, whisk together 2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar, and 2 tablespoons granulated sugar until the sugar dissolves.
- Whisk in 1/4 cup extra virgin olive oil.
- Add 1 (15-ounce) can kidney beans (drained and rinsed), 1 (15-ounce) can chickpeas (drained and rinsed), and 1 (15-ounce) can green beans (drained and rinsed).
- Stir in 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently toss to combine. Taste and adjust seasonings as needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
37g
Fat
19g
Carbs
16g
