The Best Bean Salad Recipe
This untraditional three bean salad combines garbanzo, black, and cannellini beans with mandarin oranges, red onion and parsley for a tangy summer side dish!
Ingredients
- 1 15.5oz can garbanzo beans
- 1 15.5oz can black beans
- 1 15.5oz can cannellini beans
- 1 15oz can mandarin oranges
- 3/4 cup red onion diced
- 1/3 cup fresh parsley chopped
Dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp coarsely ground black pepper
Instructions
- Drain and rinse all three kinds of beans. Drain the mandarin oranges.
- In a large mixing bowl, add all three kinds of beans, the mandarin oranges, red onion and fresh parsley.
- For the dressing, in a smaller mixing bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and toss together lightly.
- Cover with plastic wrap and let sit in the refrigerator for at least an hour or until ready to serve.
Notes
A couple of tips for this recipe:
- You can definitely change up the kind of beans you add to this salad. If you are die hard kidney bean fan, they can be used in here no problem. Red beans, (smaller than Kidney) are also one of my favs.
- Yes, you can switch out sweet, yellow or white onion for the red. I just love the color of the red onion in this.
- I like a tangier salad. If it's too tangy for you, you can add a little extra sugar at the end. Just add a small spoonful at a time until it's where you want it.