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Three-Bean Salad

This three bean salad comes together quickly in less than 15 minutes using just a handful of ingredients! Perfect for a picnic lunch, meal prep, or easy side dish.

Course Salad, Side Dish
Keyword gluten-free
Prep Time 15 minutes
Servings 4
Author Amy Rains

Ingredients

  • 1 14 oz can of Great Northern Beans
  • 1 14 oz can of Kidney Beans
  • 1 14 oz can of Garbanzo Beans
  • 1 8 oz jar marinated artichoke hearts drained
  • 1/3 cup chopped red onion
  • 3/4 cup chopped cucumber
  • 3/4 cup chopped cherry tomatoes
  • Juice of 1 lemon
  • 2 tbsp red wine vinegar or vinegar of your choice
  • 1/4 cup avocado oil or olive oil
  • 2 cloves crushed garlic
  • 1 cup chopped fresh basil
  • Salt to taste
  • Lemon pepper (optional)

Instructions

  1. Begin by emptying the beans into a large colander. Rinse beans thoroughly and place in a large bowl.

  2. Chop the artichokes in half (or leave as is) and add to the beans. Add remaining vegetables: onion, cucumber, and tomatoes.

  3. In a small bowl whisk together lemon juice, vinegar, garlic cloves, and oil (or use a small container with a lid and shake). Pour over bean salad and toss to combine everything together.

  4. Add fresh basil, salt, and lemon pepper (if using). Continue to toss until salad is completely combined. Serve chilled or at room temperature.
  5. Salad can be refrigerated for up to 3 days.