Three bean salad: a GO-TO side for summer gatherings, or any time you’re craving an easy, fiber-packed dish made with pantry staples! Just 1 bowl and 10 minutes required.
To a large mixing bowl, add olive oil, red wine vinegar, oregano, sea salt, black pepper (optional), and maple syrup. Whisk to combine.
Next, add drained and rinsed cannellini beans, kidney beans, chickpeas, diced celery, diced red onion, and chopped parsley (optional). Stir well to combine. Taste and adjust as needed, adding more olive oil for richness, vinegar for punch, salt for overall flavor, or maple syrup for sweetness. Serve at room temperature or let marinate in the refrigerator for 30 minutes before serving.
Store leftovers in an airtight container refrigerated for up to 3-5 days. Not freezer friendly.
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Notes
*Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.