Italian Three Bean Salad
A fresh and flavorful Italian Three Bean Salad made with chickpeas, white beans, and red beans tossed with crisp veggies and a tangy Dijon-lime vinaigrette. Perfect for meal prep, potlucks, or weekday lunches.
Servings: 6
Calories: 124kcal
Equipment
- large mixing bowl
- Small bowl for dressing
- Whisk
- Colander or sieve
- Cutting board
- Sharp knife
- Salad tongs or large spoon
Ingredients
For the Salad:
- 1 can (19oz) chickpeas rinsed
- 1 can (19oz) white beans rinsed
- 1 can (19oz) red beans rinsed
- 1 bell pepper diced
- 2 celery stalks sliced
- 2 shallots diced
- ¼ cup fresh parsley chopped
For the Dressing:
- ⅓ cup avocado oil
- 2½ tablespoons lime juice
- 1½ tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Drain and rinse all three types of beans under cold water. Let them drain completely.
- Dice the bell pepper and shallots. Slice the celery and chop the parsley.
- In a large bowl, combine the beans and chopped vegetables. Toss gently to mix.
- In a small bowl, whisk together the avocado oil, lime juice, and Dijon mustard. Add salt and pepper to taste.
- Pour the dressing over the salad. Toss again until well coated.
- Chill in the refrigerator for 30 minutes before serving. Enjoy!
Notes
Extra Tips:
- Add chopped olives or sun-dried tomatoes for even more flavor.
- Serve over arugula for a hearty salad bowl.
- This salad is vegan, gluten-free, and allergy-friendly.
- Don’t forget to rinse the beans — it really makes a difference!
Nutrition
Calories: 124kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 46mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 844IU | Vitamin C: 31mg | Calcium: 12mg | Iron: 0.4mg
