- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 2 cups
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This is a fresh, oil-free variation on the three-bean salad often found in grocery store delis. It tastes best after a day in the fridge so the flavors can meld, but you can absolutely eat it fresh. The hearty combination of chickpeas, kidney beans, and black beans is complemented by crunchy celery, sweet apple, and bell pepper so each bite is equal parts refreshing and satisfying. A light Dijon vinaigrette rounds out the flavor profile to create the perfect grab-and-go salad for busy weekdays. If you prep a big batch in advance, it'll keep well in the fridge for 3 to 4 days. Just be sure to toss just before serving to redistribute the tasty dressing!
Tip: Ground cloves add great nuanced flavor to this salad. Start with a pinch and see how you like it!
From Let Them Eat Vegan
For more inspiration, check out these tasty ideas:
- Moroccan Bean Salad
- Pinto Bean and Hominy Soup
- Spicy Black Bean Salsa
- Gigantes Plaki: Greek Lima Beans with Stewed Tomatoes
By Dreena Burton,
Ingredients
- 1 medium apple, peeled if desired, cored, and chopped (¾ cup)
- ½ teaspoon lemon juice
- 4 cups cooked chickpeas, kidney beans, and black beans, rinsed and drained if using canned
- 1 cup chopped green and/or red bell pepper
- ½ cup sliced scallions (mostly green parts)
- ¼ cup finely chopped celery
- 3½ tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 to 1½ teaspoons Dijon mustard
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Pinch ground cloves, plus more to taste (see tip in intro)
Instructions
- In a large bowl combine apple and lemon juice; toss to coat. (This will help preserve the color of the apple.) Add the remaining ingredients; toss to combine. If you like, season with additional salt and black pepper.
Per serving (2 cups): 396 calories, 66 g carbohydrates, 21 g protein, 7 g total fat, .7 g saturated fat, 0 g cholesterol, 259 mg sodium, 20 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (11)
(5 from 5 votes)I tried this yesterday. I added some chopped parsley for more green color and just because I like the taste. For my beans I used cannellini and black beans plus a half cup of marinated baked tofu cubes cut up tiny and a half cup of cooked sorghum. Also added a cubed little cucumber and a few quartered cherry tomatoes. The apple in it is brilliant... a sweet/sour tang. I used a cortland apple tossed in lemon juice.
So delicious and filling!!!
Super excited to try this! I am using canned beans, do I still need to cook them before adding?
Hi Hannah, No need to cook the canned beans as they've already been cooked. Just add them with the other ingredients and you're good to go! Let us know how it goes:))
Delicious! Will be making this for lunches often.
This salad is so good I eat it for dessert!
I used three cans. One each of chickpea, black bean and black eye peas. Turn out delicious. I am trying to add this to my weekly planner but I can’t find it on that app.
I found it under the salads in the app.
Delicious! Bean salad was one of my favorite salads until I found out how much sugar is in traditional bean salads. I never thought I'd find a 3 bean salad I like without sugar! Thank you!
For this recipe if I use canned beans, would I use 1 can of each of those beans? Or more?
I believe most canned beans have 1 1/2 cups per can. So if it were me I would measure them first.