This easy and colorful three-bean salad is perfect for summer picnics or potlucks. The combination of creamy kidney beans and nutty chickpeas in a tangy dressing is a crowd-pleaser.

Quick Info

⏱️ 15 min • 🍽️ 5 servings • ⭐ 97%

Nutrition

325 cal • 20g protein • 54g carbs • 6g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Appetizers]

Ingredients

• ½ red onion
• ½ large English cucumber
• ½ bunch fresh parsley
• 1 15-ounce can chickpeas, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can cannellini beans, drained and rinsed
• ¼ cup olive oil
• ¼ red wine vinegar
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions Preview

1. Thinly slice the red onion and add to a la…
2. Quarter the cucumber, remove the seeds and…
3. Use a fork to remove the leaves from the p…

…and 4 more steps

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Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian