Vegetarian Three Bean Salad is a mouth-watering and quick fix side dish for all types of summer get-togethers. It is a perfect blend of three nutritious beans including kidney beans, green beans and the chickpeas. However, you may experiment with the remaining ingredients of Vegetarian Three Bean Salad in order to bring variation in taste and overall look of the salad. This delicious salad is a great opportunity for a vegetarian to live a green life with healthy ingredients. Moreover, the main ingredients (beans) of the salad help in prevention of many serious health problems.
Preparation Time: 15 minutes
Serving Size: 08
Utensils: Serving Bowl, Mixing Bowl, Whisk, Spoon, and Refrigerator
- 1 tin / 400g chickpeas - well drained and rinsed
- 1 tin / 400g kidney beans – properly drained and rinsed
- 1 tin / 400g green beans - drained and rinsed
- 4 spring onions - thoroughly chopped
- 1 stalk celery - sliced
- 100ml / 4 fl oz cider vinegar
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1 clove garlic, crushed
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper - optional
Place 400 grams of well drained and thoroughly rinsed chickpeas in a large serving bowl.
Top it with the same quantity of kidney beans and green beans.
Take a large spoon and mix the beans gently until they are incorporated with each other.
Add in the chopped spring onions and finely sliced celery. Set it aside for a few minutes until marinated.
In the meantime, pick another mixing bowl and pour in honey and vinegar. Whisk together both of the ingredients until smooth.
Top the honey-vinegar mixture with black pepper, cayenne pepper and mustard. Toss the ingredients for a few seconds until coated thoroughly.
Pour the honey-vinegar dressing over the previously tossed beans mixture. Gently mix the two.
Cover the Vegetarian Three Bean Salad with a plastic wrapping sheet and place it in the refrigerator for approximately 2 hours before serving.