Quick 10-Minute Three Bean Salad (Fresh, Tangy, Vegan)
Make Quick 10-Minute Three Bean Salad with crisp green beans, kidney beans, chickpeas, red onion, herbs, and a bright apple cider vinaigrette. A fast…
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Cooking tools:
- Stove
- Pot
- Colander
- Can opener
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Serving bowl
- Spoon
- Measuring spoon
- Airtight container
Ingredients
- 8 oz (225 g) fresh green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz/425 g) kidney beans, drained and rinsed
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 1/3 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup (60 ml) apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave nectar
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
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