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  • K.C. Schellhammer

3 Bean Salad

⚑πŸ₯—If you want a quick and easy lunch, look no further than this easiest-ever 3-bean salad!

For real: it doesn’t get any easier than this salad. Just open a few cans, chop a few veggies and you’re done.

It’s packed with vegan protein as-is, but if you want to add some more, add some tuna or feta cheese. Also consider adding a few chopped green olives for even more flavor.

This will keep for about 4 days in your refrigerator.

3 Bean Salad (Makes 3 servings)

  • 1 can (15.5 oz or 440 g) kidney beans

  • 1 can (15.5 oz or 440 g) cannellini beans

  • 1 can (15.5 oz or 440 g) garbanzo beans

  • 2-3 stalks celery, chopped

  • 2-3 carrots, chopped

  • Β½ red onion, chopped

  • 4 radishes, sliced

Dressing:

  • 3 tbsp olive oil

  • 1Β½ tbsp apple cider vinegar

  • 2 tsp honey

  • Salt and pepper

  • Chopped basil (optional)

Combine the salad ingredients in a large bowl. Set aside.

Combine dressing ingredients and stir well, and pour over the salad. Toss well.


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