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–+ servings
The bean salad in a white bowl with a spoon.
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5 from 1 vote

Italian Three Bean Salad

This three bean salad is easy to make with fresh green beans, chickpeas and kidney beans then tossed in a sweet and tangy dressing.
Prep Time20 minutes
Chilling Time8 hours
Total Time8 hours 20 minutes
Course: Appetizer, Lunch, Main Dish, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 488kcal
Author: Rosemary Molloy

Ingredients

  • 14 ounces fresh green beans (boil or steam until tender but not mushy, chill in ice water or very cold water and dry on a kitchen towel)
  • 14 ounce can chickpeas (garbanzo beans) drained and rinsed
  • 14 ounce can borlotti or kidney beans drained and rinsed
  • 1 small red onion diced
  • 1 medium green pepper diced
  • 1 stalk celery chopped
  • ¼ cup parsley finely chopped

FOR THE DRESSING

  • ⅓ cup balsamic vinegar
  • 1-2 tablespoons honey
  • ¼ cup olive oil
  • 1-1½ teaspoons salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • Combine the beans, onion, pepper, celery and parsley add the dressing and toss well to combine. Cover and chill 8-12 hours before serving. Enjoy!

FOR THE DRESSING

  • In a jar or bowl add the vinegar, honey, olive oil, salt and black pepper and combine well.

Notes

Store leftovers of this simple three bean salad in the refrigerator in an airtight container for up to 5 days. This salad actually tastes better the next day and is great to make ahead to have on hand for lunch, easy dinners and snacks! Do not freeze leftovers as they will turn mushy when thawed.

Nutrition

Calories: 488kcal | Carbohydrates: 68g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 905mg | Potassium: 1014mg | Fiber: 18g | Sugar: 17g | Vitamin A: 1074IU | Vitamin C: 22mg | Calcium: 136mg | Iron: 7mg | Phosphorus: 362mg