Crunchy Bean Salad

Three types of beans are topped with a simple dressing in this chilled side salad. A great recipe for a potluck or family cookout.

Crunchy Bean Salad
Servings: 10


  • 2 cups cut fresh green beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup thinly sliced red onion
  • 1/3 cup apple-cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper

Make It

1. Combine green beans with enough salted water to cover. Bring to a boil over high heat. Reduce heat to medium and cook 10 minutes or until crisp-tender; drain and rinse. In a large bowl, combine green beans with black beans and chickpeas. Set aside.

To make dressing:

2. In a small saucepan, stir together onion, vinegar and sugar. Cook over medium heat just until sugar dissolves. Remove from heat. Whisk in oil, mustard, and black pepper. Add to bean mixture; toss to coat. Cover and chill for 4 to 12 hours, stirring occasionally.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 127, Fat, total (g): 3, carb. (g): 20, fiber (g): 4, pro. (g): 5, Percent Daily Values are based on a 2,000 calorie diet.