3 Bean Salad: A Colorful, Protein-Packed Delight

Samantha Jones

3 Bean Salad: A Colorful, Protein-Packed Delight

A vibrant vegan salad combining black beans, kidney beans, and chickpeas with a zesty citrus-herb dressing. Packed with protein, fiber, and crunchy textures, it’s a quick, customizable dish perfect for meals on the go.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Black beans, cooked – 1 cup (if canned, rinse; if dried, boil until tender for a firmer bite)
Kidney beans, cooked – 1 cup (red beans; substitute with navy beans for a milder flavor)
Chickpeas, cooked – 1 cup (also called garbanzo beans; roast for extra crunch if desired)
Olive oil – 1 tablespoon (choose extra-virgin for stronger aroma; avocado oil is an option)
Apple cider vinegar – 1 tablespoon (swap for rice vinegar or lemon juice for acidity)
Honey – 1 teaspoon (replace with maple syrup or agave for vegan options)
Ground cumin – 1/2 teaspoon (provides earthy depth; smoked cumin amplifies flavor)
Smoked paprika – 1/2 teaspoon (optional, for subtle smokiness without color change)
Garlic clove, minced – 1 (freshly minced for optimal flavor)
Fresh parsley, chopped – 1 tablespoon (use cilantro or basil for an herb swap)
Salt & pepper – to taste (start with 1/4 teaspoon salt)

Method

Combine cooked black beans, kidney beans, and chickpeas in a large bowl.
Whisk olive oil, apple cider vinegar, honey, ground cumin, smoked paprika, and minced garlic in a small bowl.
Pour dressing over beans; toss to coat evenly.
Stir in chopped parsley. Season with salt and pepper.
Chill for 10 minutes if possible, or serve immediately.

Notes

For crunchy texture, roast chickpeas at 400°F (200°C) for 15 minutes before mixing.
Store in airtight container in fridge for up to 3 days.
Dress beans in advance for quicker assembly.
Add diced red onion, cherry tomatoes, or avocado for extra flavor.