Vegan three bean salad

With a zingy dressing, fresh green beans and protein-packed chickpeas and kidney beans this vegan three bean salad will fast become your go-to vegan salad recipe.

Course Salad, Side Dish

Cuisine International

Keyword healthy three bean salad

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 321kcal

Ingredients

170 g green beans trimmed and halved
240 g tinned chickpeas drained and rinsed - 1 standard 400g tin
240 g tinned kidney beans drained and rinsed - 1 standard 400g tin
1 small onion very finely chopped
50 ml red wine vinegar
1 tablespoon maple syrup
50 ml olive oil
Small handful flat leaf parsley finely chopped
Salt and pepper to taste

Metric - US customary

Instructions

Bring a pan of salted water to the boil and add the beans. Cook for 2-3 minutes then drain and place into a bowl of iced water to stop the cooking. Drain.
Place the chickpeas, kidney beans and chopped onion into a bowl with the cooked green beans.
Make the dressing by whisking together the red wine vinegar, maple syrup and olive oil. Pour over the beans.
Add the parsley, season with salt and pepper to taste and mix well.
Serve immediately.

Notes

Nutritional information is approximate and is intended to be a guide only.
Other beans can be substituted such as aduki beans, cannellini beans, borlotti beans.

Nutrition