- 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, 0.7 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 (35)
(5 from 13 votes)This was a delicious easy recipe to whip up and have for a lunch served over arugula or dinner as a side. I made this for a luncheon and everyone liked it so much they have asked for the recipe. Really good with a nice light taste.
Delicious! Easy to make. Doubled the dressing and it was fine. Used chickpeas, black beans and cannellini beans. Put it on a bed of lettuces. Love Who would have thought the apple would add crunch and additional juiciness. A keeper
A family favorite
Just made it. Tastes perfect. Seems like dressing won’t be enough but it is just right. I used three cans of beans: black, kidney, and garbanzo!
I made the bean salad this evening. Tasty and filling.I like to rate the recipes from FOK,so I gave this an A+. Next time I will add a cup of corn.
Great recipe! My 11yo made this with our dinner tonight and it came together really well. Our only modification was that we added finely chopped parsley. We will definitely make it again!
Someone asked about the 7 g of fat ; I think it's .7 g Being diabetic, if I have a full serving I might need to adjust other meals( I'm supposed to stick around 150g a day of carbs but all my numbers are excellent and since this is super healthy I know I'll be fine)
Just made it. I used a can each of chickpeas, black beans and cannellini beans. Shhh...I didn't measure! Looking forward to trying it tomorrow. I did have a sneaky taste and it tasted good!
Hey TW…smug much?
What can I use instead of the mustard?
For those worried about the high carbs, these are the GOOD complex carbs—lots of healthy soluble fiber. Beans promote gut health and have a knock-on satiety effect: they make you less hungry at your next meal. If you have trouble digesting them, try eating a few tablespoons at a time per meal.
This is one of my favorite salads. Ever time I’ve taken it to a potluck, I’m asked for the recipe. And it’s one of my favorites that I make at home for myself on a regular basis. It’s a winning recipe.
This was really good! Who knew apples and beans would go together so well? This salad will be on weekly rotation.
I am looking forward to trying this salad. I love bean salad. My question: Where does the 7g of saturated fat come from that is listed in the Nutritional Information?
Good question, I'm also curieus!
I think it is .7 g of sat fat
Yes, that's right, it's 0.7 g saturated fat. I've made it easier to read.
Is this 4 cups total beans OR 4 cups of each bean?
This recipe serves 6. If it called for 4 cups of *each* bean, then … well, THINK about it: that would mean 2 cups of beans per serving!!! Does that make sense to you, Ms. Arnold? C'mon, use your bean—Ha!—to figure out the answer yourself. 🤪 (You can do it, I'm sure.)
TW...where does it say it serves 6? It says makes 6 cups and that the serving size is 2 cups. Nothing adds up. 4 cups of each bean is 12 cups total. Then you add 1 c green pepper, 3/4 c apples, 1/4 c celery and scallions and you end up with about 14 cups. Now total servings are 7. If using 4 c beans, plus celery and apple, you get 6 c total equaling 3 servings.
4 cups total
Not for me. Lots of carbs.
Great recipe! I added some raisins. Perhaps some walnuts too?
So yummy!! Loved the hint of clove. Only change I made was leaving out the salt and it was not lacking in flavour or seasoning. Thank you for the recipe!!
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.