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.
Servings: 4
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
- Begin by emptying the beans into a large colander. Rinse beans thoroughly and place in a large bowl.
- Chop the artichokes in half (or leave as is) and add to the beans. Add remaining vegetables: onion, cucumber, and tomatoes.
- 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.
- Add fresh basil, salt, and lemon pepper (if using). Continue to toss until salad is completely combined. Serve chilled or at room temperature.
- Salad can be refrigerated for up to 3 days.