Easy Recipe for 3 Bean Salad
This no-cook Three Bean Salad requires no vinegar. Instead, a rich, creamy, herb dressing is tossed with beans and veggies for a fiber- and protein-rich side dish or meal prep lunch.
Ingredients
For the Yogurt-Buttermilk Dressing:
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 ½ tablespoons buttermilk
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon paprika
For the Three Bean Salad:
- 1 can chickpeas, rinsed and drained 15.5 ounces
- 1 can red kidney beans, rinsed and drained 15.5 ounces
- ¾ cup halved cherry tomatoes
- ½ cup pickled green beans cut into 1-inch pieces
- ⅓ cup chopped red onion
Instructions
Make the Yogurt-Buttermilk Dressing:
- In large bowl, whisk together yogurt, mayonnaise, buttermilk, parsley, dill, garlic powder, salt, pepper and paprika.
Make the Three Bean Salad:
- Add chickpeas, kidney beans, tomatoes, pickled green beans and onion to bowl with dressing and toss until well combined.
Notes
- For best flavor, refrigerate at least 2 hours or up to 3 days before serving.
Calories: 134kcal, Carbohydrates: 19g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 402mg, Potassium: 311mg, Fiber: 6g, Sugar: 2g, Vitamin A: 105IU, Vitamin C: 7mg, Calcium: 49mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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