Three Bean Salad

All-American Three-Bean Salad

All-American Three-Bean Salad

Ingredients

Makes 4 To 6 Servings

This Salad Is Vegan.

• 1 15-ounce can chickpeas (about 1½ cups cooked chickpeas)
• 1 15-ounce can red kidney beans (about 1½ cups cooked beans)
• 1 15-ounce can green beans (about 1½ cups cooked beans)
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon yellow mustard
• ¾ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 stalk celery, diced
• half a small red bell pepper, minced
• ¼ cup minced red onion

Method

1. Set a colander in the sink and pour in the contents of the three cans of beans
2. Give them a quick rinse and allow them to drain
3. In a large bowl, whisk together the olive oil, vinegar, sugar, mustard, salt, and pepper
4. Add the drained beans, celery, bell pepper, and onion to the dressing, and toss well to mix
5. Cover the bowl tightly, and let the salad marinate for at least 1 hour at room temperature or overnight in the refrigerator
6. Stir (or shake) occasionally to marinate evenly
7. Serve cold