The Forked Spoon · by Jessica Randhawa★ 4.9 (39)
Easy Three Bean Salad Recipe
NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 33%
CARBS 53G62% OF CAL
14G FIBER6G ADDED7G INTRINSIC26G OTHER13G TOTAL SUGAR
FAT 8G21% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick three-bean salad made with chickpeas, white beans, and kidney beans tossed in a tangy vinaigrette. Ready in 15 minutes and ideal for make-ahead picnics and potlucks.
sideamericansaladbeansdairy freegluten freelow lactoseveganvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (15-ounce) can garbanzo beans (drained and rinsed)
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 (15-ounce) can kidney beans (drained and rinsed)
- ½ medium red onion (peeled and diced)
- 3 stalks celery (chopped )
- ½ cup fresh parsley (chopped)
- ¼ cup red wine vinegar
- ¼ cup apple cider vinegar
- 3 tablespoons granulated sugar (plus more to taste)
- 2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon fresh black pepper (plus more to taste)
At a glance
PER SERVING · TIME 15M
CAL 17%·PRO 33%
CARBS 53G62% OF CAL
14G FIBER6G ADDED7G INTRINSIC26G OTHER13G TOTAL SUGAR
FAT 8G21% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 822mg
- Total sugar
- 13g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 141mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 822MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.