3 Bean Salad

This recipe is super simple and only takes 10 minutes to prepare! A great option for a snack or a light lunch. This salad tastes best once it’s been sitting in the fridge for a few hours or overnight, but you’re welcome to serve it immediately!

Makes: 4 Servings


  • 1 15oz can chickpeas
  • 1 15oz can kidney beans
  • 1 15 oz can pinto beans
  • 1 red bell pepper, finely chopped
  • 1/4 cup red onion, finely chopped
  • 3/4 cup fresh parsley, chopped
  • 5 tbsps apple cider vinegar
  • 1/4 cup lemon juice
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Drain and rinse your beans and pour them into a large bowl.
  2. Add your finely chopped red pepper, red onion, and parsley to the bowl.
  3. Make the dressing by whisking apple cider vinegar, lemon juice, maple syrup, salt, and pepper in a small bowl.
  4. Pour the dressing over the salad and mix everything until combined. Refrigerate or serve immediately. Enjoy!


For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com

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