This easy three bean salad replaces onion for green onion and green beans for chickpeas for a fun twist on the classic that incorporates extra protein into the salad. This salad is super quick and easy to make. Topped with a tangy dressing and served cold as a side at picnics or potlucks, it's an incredibly versatile salad. Not taking it anywhere? Have it with tortilla chips and guacamole or simply add it to your lunch or dinner.
Ingredients
- 4 cups combination chickpeas, kidney beans, and black beans rinse and drain first if using canned
- ¾ cup green or red bell pepper or a combination of both, chopped
- ¼ cup celery finely chopped
- ½ cup green onions use the green part mostly and slice it
- 3½ tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1-1½ tsp Dijon mustard
- ½ +⅛ tsp sea salt
- Freshly ground black pepper to taste
- 1 cup apple cored first, peeling optional, chopped, and tossed in ½ tsp lemon juice
- A couple pinches of ground cloves
Instructions
- In a large bowl, combine all the ingredients (no need to mix the vinaigrette separately), tossing well to fully mix. Season to taste with extra salt and pepper if desired.