3 Bean Salad
If you want a quick and easy lunch, look no further than this easiest-ever 3-bean salad!
For real: it doesn’t get any easier than this salad. Just open a few cans, chop a few veggies and you’re done.
It’s packed with vegan protein as-is, but if you want to add some more, add some tuna (if you’re a pescatarian) or feta cheese. Also, consider adding a few chopped green olives for even more flavor. Not a fan of radishes? Add jicama instead. This recipe is super versatile, so make it your own.
This will keep for about 4 days in your refrigerator.
- 1 can (15.5 oz) kidney beans
- 1 can (15.5 oz) cannellini beans
- 1 can (15.5 oz) garbanzo beans
- 2-3 stalks celery, chopped
- 2-3 carrots, chopped
- ½ red onion, chopped
- 4 radishes, sliced
- 3 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 2 tsp honey
- Salt and pepper
- Chopped basil (optional)
Combine the salad ingredients in a large bowl. Set aside.
Combine dressing ingredients and stir well, and pour over the salad. Toss well and ENJOY!!