Prep Time: 15 minutes
Cook Time: 5 minutes (optional, if using dried beans)
Chill Time: 30 minutes
Total Time: 45–50 minutes
Servings: 4–6

Ingredients

Salad

• 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini (white) beans, drained and rinsed
• 1½ cups cherry tomatoes, halved (mixed colors if desired)
• ¼ cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped (optional)

Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

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Instructions

1. Prepare the Ingredients

Drain and rinse the beans thoroughly. Pat them dry with paper towels to help the dressing cling better.

2. Make the Dressing

In a small bowl or jar, whisk together:

• Olive oil
• Red wine vinegar
• Lemon juice
• Dijon mustard
• Garlic
• Italian seasoning
• Oregano
• Salt
• Black pepper
• Red pepper flakes (if using)

3. Assemble the Salad

In a large bowl, combine:

• Chickpeas
• Kidney beans
• Cannellini beans
• Cherry tomatoes
• Red onion
• Parsley
• Basil (optional)

Pour the dressing over the salad and toss gently until evenly coated.

4. Chill

Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Toss again before serving.

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Serving Suggestions

• Grilled chicken or steak
• Grilled salmon
• Burgers or barbecue
• Sandwiches and wraps
• Potlucks and picnics
• Meal-prep lunches

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezing: Not recommended, as the tomatoes and onions lose their texture.

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Nutrition Information (Approximate Per Serving)

• Calories: 280
• Protein: 11 g
• Carbohydrates: 30 g
• Fiber: 9 g
• Sugar: 4 g
• Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 380 mg
• Potassium: 620 mg

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Nut Information

This recipe is naturally peanut-free and tree nut-free.

Contains:

• No nuts as written.

Check Labels For:

• Dijon mustard and canned beans may be processed in facilities that also handle nuts. If preparing for someone with a severe nut allergy, verify ingredient labels for potential cross-contact.

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Q&A

Q: Can I make this salad ahead of time?
A: Yes! It’s even better after chilling for several hours or overnight.

Q: Can I use dried beans?
A: Absolutely. Cook and cool about 1½ cups of each bean before using.

Q: Can I add cheese?
A: Yes. Crumbled feta or fresh mozzarella makes a delicious addition.

Q: Is this salad vegan?
A: Yes, as written.

Q: Is it gluten-free?
A: Yes. Use certified gluten-free Dijon mustard if needed.

Q: What other vegetables can I add?
A: Cucumber, bell peppers, celery, avocado (just before serving), olives, or corn all work well.

Q: How can I make it more filling?
A: Add grilled chicken, tuna, quinoa, or cooked pasta for a heartier meal.