Three Bean Salad

Nutrition per serving (estimate)

Why we like it

Canned beans make this a no-cook salad in 10 minutes, and it improves as it sits in the dressing. Beans provide plant protein and fiber, so it works as a side or a packed lunch.

Ingredients

• 1 can chickpeas
• 1 can kidney beans
• 1 can green beans (or fresh)
• ½ red onion
• 2 celery stalks
• Fresh parsley
• For dressing: 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon, 1 tsp maple syrup, salt

Method

1. Drain and rinse chickpeas and kidney beans.
2. If using fresh green beans, blanch 3 minutes in boiling water.
3. Finely dice red onion and celery.
4. Combine all beans with onion and celery.
5. Make dressing: whisk olive oil, vinegar, mustard and maple syrup.
6. Toss beans in dressing.
7. Add fresh parsley.
8. Refrigerate 30 minutes before serving — improves with time.