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Top-down look at a pile of three bean salad with cannellini, kidney, and green beans mixed with diced celery and red onion, dressed with apple cider vinegar.

Low Calorie Three Bean Salad

Three bean salad with cannellini, kidney, and green beans in a tangy apple cider vinegar dressing, ready in 5 minutes.
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Prep Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 5 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 110 kcal

Ingredients
  

  • 1 can cannellini beans 15-ounce, rinsed and drained
  • 1 can kidney beans 15-ounce, rinsed and drained
  • 2 cups frozen green beans
  • 2 stalks celery chopped
  • 1/2 red onion finely chopped
  • 1/3 cup fresh parsley chopped
  • 1/3 cup apple cider vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Mix beans and herbs:

    In a large bowl, mix together the cannellini beans, kidney beans, green beans, onion, and parsley.

  • Whisk vinaigrette dressing:

    In a small bowl, combine the apple cider vinegar, olive oil, honey or maple syrup, salt, and pepper; whisk until smooth. Alternatively, place ingredients in a jar, seal, and shake.

  • Toss salad with dressing:

    Pour the dressing over the bean mixture and stir to evenly coat.

  • Chill salad before serving:

    Cover the salad and chill in the refrigerator for 3 to 6 hours until fully cold.
Keyword 3 bean salad recipe, bean salad recipes, cold bean salad, easy bean salad, healthy bean salad, low calorie bean salad, three bean salad