Classic Three Bean Salad - Beans, fresh veggies, and dressing make up this vegan and gluten-free salad recipe. SO easy to make and PERFECT as a healthy side dish for cookouts and BBQs.
Drain kidney beans and chickpeas. Combine kidney beans, chickpeas, and green beans in a large mixing bowl.
Add celery, red onion, shallot, and parsley
In a small mixing bowl, combine all ingredients for dressing and whisk together
Pour dressing into the large mixing bowl. Using a rubber spatula, mix well
Cover and let sit in the fridge for at least 2 hours; preferably overnight
Serve chilled. Leftovers keep in the fridge for 5 days.
If using fresh green beans, cut into 1-inch pieces and blanche: