Three Bean Salad
Servings: 10 Servings
Ingredients
- 1 pound green beans fresh, ends trimmed and beans halved
- 15 ounces chickpeas 1 can, rinsed and drained
- 15 ounces cannellini beans 1 can, rinsed and drained
- ⅓ cup purple onion diced
- ¼ cup rosemary fresh, chopped
- ¾ cup red wine vinaigrette
Instructions
- Bring a large pot of salted water to a boil. Drop the green beans into water for 2 to 3 minutes until they’re bright green but still crisp. Drain, and transfer to an ice bath. Drain a second time, and transfer the beans to a large bowl.1 pound green beans
- Add the chickpeas, cannellini beans, rosemary, red onion, and the red wine vinaigrette. Toss to combine.15 ounces chickpeas, 15 ounces cannellini beans, ⅓ cup purple onion, ¼ cup rosemary, ¾ cup red wine vinaigrette
- Cover and let the salad set overnight in the refrigerator. The following day, set it out to come to warm slightly, and serve.
- Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of bean salad. Actual calories will vary.
- If desired, serve with extra dressing on the side.
Nutrition Facts
Three Bean Salad
Serving Size
0.5 cup
Amount per Serving
Calories
203
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
3
g
Sodium
98
mg
4
%
Potassium
234
mg
7
%
Carbohydrates
23
g
8
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
7
g
14
%
Vitamin A
343
IU
7
%
Vitamin C
7
mg
8
%
Calcium
72
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
