WFPB Oil-Free Three-Bean Salad
A vibrant, protein-packed salad featuring kidney beans, chickpeas, and crisp green beans tossed with colorful veggies and a tangy, oil-free dressing. Perfectly refreshing, nutrient-dense, and ideal for a wholesome plant-based meal or side dish
Ingredients
Bean Salad
- 1 can kidney beans drained and washed
- 1 can chickpeas (Garbanzo Beans) drained and washed
- 1 cup green beans fresh or frozen
- ½ cup red onions diced small
- ½ cup celery diced small
- ½ cup red capsicum (bell pepper) diced small
- ¼ cup fresh parsley chopped for garnish
Oil-Free Dressing
- ¼ cup apple cider vinegar (or red wine vinegar)
- 1 tbsp Maple Syrup (or Date Paste)
- 1 tsp Dijon Mustard
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dried dill optional
- black pepper for taste
Instructions
- Prepare the Beans: Drain and thoroughly rinse the canned kidney beans and chickpeas. If using fresh green beans, steam them lightly until tender-crisp, then let them cool and chop them into 1-inch pieces. If using frozen, thaw them and chop.
- Combine Salad Ingredients: In a large bowl, combine the rinsed beans, chopped red onion, celery, red bell pepper, and parsley (if using).
- Whisk the Dressing: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, garlic powder, onion powder, dill, salt, and pepper until well combined. Taste and adjust seasonings as needed—you may want more maple syrup for sweetness or more vinegar for tang.
- Toss: Pour the dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated.
- Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld and deepen. This step is key for the best taste!
- Serve: Taste and adjust salt and pepper one last time before serving.
Tried this recipe?Let us know how it was!