Easy Summer Bean Salad with Canned Beans & Tangy Vinegar Dressing
Experience a burst of flavor this summer with our Easy Summer Bean Salad with Canned Beans & Tangy Vinegar Dressing. This vibrant dish combines kidney beans, chickpeas, and green beans in a tangy dressing, making it the perfect addition to any potluck or meal prep. Packed with protein and fiber, this salad is not only nutritious but also incredibly quick to prepare—ready in just 15 minutes! Whether served as a refreshing side dish or a light main course, its colorful ingredients and zesty dressing will surely delight your guests. Enjoy the convenience of making it ahead of time, allowing the flavors to meld beautifully for an unforgettable taste.
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: Approximately 4 servings 1x
- Category: Salad
- Method: No cooking required
- Cuisine: Vegan
Ingredients
Scale
- 15 oz kidney beans (drained & rinsed)
- 15 oz chickpeas (drained & rinsed)
- 15 oz green beans (drained)
- 1/4 red onion (finely diced)
- 1/2 cup red bell pepper (diced)
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a large mixing bowl, combine the drained kidney beans, chickpeas, green beans, diced red onion, and red bell pepper.
- In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg