Recipe by Beth Warren

Three-Bean Salad

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Three-Bean Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

5 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - Vegan - No Refined Sugar - Low Fat

This is an easy salad to put together in a snap based on the cans many typically keep stocked in their pantries.

Ingredients

Bean Salad

  • 1 15-ounce (425-gram) can kidney beans

  • 1 15-ounce (425-gram) can Glicks Chickpeas

  • 1 15-ounce (425-gram) canĀ black beans

  • 1 cup canned green beans

  • sliced black olives, optional

  • 2 tablespoons Kedem Red Wine Vinegar

Directions

1.

Rinse and drain all canned legumes. Pour into a large bowl and combine with olives, if using.

2.

In a small bowl, combine vinegar, oil, salt, pepper, and garlic powder and stir. Pour over beans. Adjust to taste.

Notes:

Rinsing the canned foods will result in 30 percent less sodium. Keep your eyes open for cans with no salt added.

Credits

Photography by Beth Warren

Recipe tags

basics bean salad beans beth warren easy prep garbanzo beans green beans protein quick and easy string beans vegan
Three-Bean Salad

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Ariel Goldstein
Ariel Goldstein
8 months ago

What can I use in place of the red wine vinegar? I can’t find kosher one locally

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Chana Fox
Chana Fox
Admin
Reply to  Ariel Goldstein
8 months ago

Hi Ariel,
You can go with white wine vinegar. Enjoy!
-Chana Tzirel from Kosher.com

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