Description
This Easy Three Bean Salad is a quick and refreshing dish combining cannellini beans, kidney beans, and chickpeas with crisp celery, red onion, and a tangy, slightly sweet dressing made from olive oil, red wine vinegar, oregano, and maple syrup. Perfect for a light side or a healthy snack, this no-cook salad can be served immediately or chilled for enhanced flavor.
Ingredients
Dressing
- 2-3 Tbsp olive oil
- 1/3 cup red wine vinegar
- 1/4 tsp dried oregano
- 3/4-1 tsp sea salt
- 1/4 tsp black pepper (optional)
- 1 tsp maple syrup
Salad
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can chickpeas, drained and rinsed
- 4 stalks celery, diced (about 1 cup or 120 g)
- 1/2 medium red onion, diced (about 3/4 cup or 72 g)
- 1/2 cup chopped fresh parsley (optional)
Instructions
- Prepare the Dressing: In a large mixing bowl, combine 2-3 tablespoons of olive oil, 1/3 cup of red wine vinegar, 1/4 teaspoon dried oregano, 3/4 to 1 teaspoon sea salt, 1/4 teaspoon black pepper if desired, and 1 teaspoon of maple syrup. Whisk these ingredients thoroughly until the dressing is well emulsified and flavors are blended.
- Combine Salad Ingredients: Add the drained and rinsed cannellini beans, kidney beans, and chickpeas to the bowl with the dressing. Then incorporate the diced celery, diced red onion, and chopped fresh parsley if using. Stir everything gently but thoroughly to ensure each ingredient is coated evenly with the dressing.
- Adjust Seasonings and Serve: Taste the salad and adjust the seasoning as needed—add more olive oil for richness, extra vinegar for acidity, additional salt to enhance flavors, or more maple syrup to increase sweetness. You can serve the salad immediately at room temperature or let it marinate in the refrigerator for about 30 minutes to meld the flavors beautifully.
- Storage: Transfer any leftovers to an airtight container and refrigerate. The salad will keep well for 3 to 5 days but is not suitable for freezing.
Notes
- You can vary the beans according to preference, but be sure to drain and rinse canned beans to reduce sodium.
- Letting the salad chill for 30 minutes enhances the flavors, but it’s easy to enjoy right away.
- Add chopped fresh parsley optionally to brighten the taste and add a fresh herbal note.
- This salad is best stored in the refrigerator and should be eaten within 3-5 days for optimal freshness.
- Not recommended for freezing as the texture may degrade.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American