Mother-in-law Three Bean Salad

Three bean salad is a classic dish that originated in the United States and became popular in the mid-20th century. It is often served as a side dish at picnics and barbecues.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 12.

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Easy

Mother-in-law Three Bean Salad

Cooking Method: Mixing Cuisine: American Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 6 Calories: 900

Best Season: Summer

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 can Garbanzo beans (chickpeas)
• 1 medium Red onion, diced
• 1 medium Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 1 bunch Fresh cilantro, chopped
• 2 tablespoon Olive oil
• 2 tablespoon Red wine vinegar
• 1 tablespoon Honey or maple syrup
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Rinse and drain the kidney beans, black beans, and garbanzo beans.
2. In a large bowl, combine the beans, diced red onion, diced green bell pepper, diced red bell pepper, and chopped fresh cilantro.
3. In a small bowl, whisk together the olive oil, red wine vinegar, honey or maple syrup, salt, and black pepper.
4. Pour the dressing over the bean mixture and toss until well combined.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 25g9%

Sugars 4g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.