Green Bean, Kidney Bean and Chick Pea Salad Recipe Video

This 3 bean salad goes with any main dish. It is very colorful, crunchy and full of amazing flavors and taste. The longer you marinade it, the better it tastes.


Preparation Time10 MinDifficulty LevelVery Easy
Health IndexAverageServings4
DishMain Ingredient,
Interest Group

Recipe Story

I love making this salad especially during the fall season. It is always a great hit and usually there are never any left-overs. We sometimes eat it alone as a is so filling and delicious!!


 Fresh green beans1 Cup (16 tbs), rinsed and cut
 Canned organic kidney beans15 Ounce, rinsed and drained (1 Can)
 Canned organic chickpeas15 Ounce, rinsed and drained (1 Can)
 Stalks celery2 , chopped
 Red onion1⁄2 , chopped
 Fresh parsley1 Cup (16 tbs), finely chopped
 Fresh rosemary1 Tablespoon, finely chopped
 Apple cider vinegar1⁄3 Cup (5.33 tbs)
 Organic cane sugar1⁄3 Cup (5.33 tbs)
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Sea salt1 1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 427 Calories from Fat 142

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1291.6 mg53.8%

Total Carbohydrates 65 g21.8%

Dietary Fiber 12.2 g49%

Sugars 24.4 g

Protein 12 g24.6%

Vitamin A 29.7% Vitamin C 49.6%

Calcium 14.4% Iron 19.7%

*Based on a 2000 Calorie diet


1.In a large bowl, mix the first 7 ingredients.
2.In a separate small bowl, whisk remaining ingredients. Add the dressing to the beans. Toss to coat.
3.Chill beans in the fridge overnight, this will blend all of the amazing flavors together.

Editors Review

How about a salad which as quick as counting 1, 2, 3! This is a summer salad which have ingredients in your kitchen and nothing out of the ordinary! Watch this video for more on this bean salad!