Easy Three Bean Salad Recipe (No Sugar!)
This easy, fresh 3 beans salad is full of protein and bold refreshing flavors. Three beans such as kidney beans, black beans, and cannellini beans are tossed together with fresh onion, celery, and red wine vinegar to create the best healthy flavors without the refined sugar.
Servings 4 servings
Calories 490 kcal
Bean Salad Dressing ¼ cup olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice fresh 1 teaspoon honey 1 teaspoon garlic minced ½ teaspoon Italian seasoning dried ½ teaspoon salt Kosher ½ teaspoon ground black pepper Kosher 3 Bean Salad 15 ounces canellini beans one can, rinse and drain 15 ounces black beans one can, rinse and drain 15 ounces kidney beans one can rinse and drain ¾ cup celery chopped ½ red onion medium; chopped ⅓ cup fresh cilantro chopped
In a small bowl, combine all of the salad dressing ingredients with a fork. Whisk until well-mixed. Next, in a large bowl, combine all of the beans along with the celery, red onion, and cilantro. Pour the dressing over the beans and toss them well until coated. Transfer the salad to a bowl and serve.
If not eating right away, place the 3 bean salad in the refrigerator until ready to serve.
Refrigerate any leftovers in the refrigerator in an airtight container for up to four days.
Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.
Adjust the salt and pepper to your liking.
For vegan bean salad, use maple syrup instead of honey. Serving: 1 serving | Calories: 490 kcal | Carbohydrates: 70 g | Protein: 25 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Sodium: 540 mg | Potassium: 899 mg | Fiber: 23 g | Sugar: 3 g | Vitamin A: 188 IU | Vitamin C: 5 mg | Calcium: 141 mg | Iron: 8 mg