Tested till perfect Three-Bean Salad with Vinaigrette

Three-Bean Salad with Vinaigrette

This salad is colourful and quick to throw together. Any leftovers are great for school lunches the next day.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe2 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 3 cups 3cupscut (1 inch/2.5 cm) green beangreen beans
  • 1 can 1canchickpeas, drained and rinsed
  • 1 can 1cankidney beankidney beans, drained and rinsed
  • 2 2green oniongreen onions, thinly sliced
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1 tbsp 1tbspminced jalapeno pepper


  • 3 tbsp 3tbspvegetabIe oil
  • 3 tbsp 3tbspwine vinegar
  • 1 clove 1clovegarlic, minced
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tspsalt and pepper
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Vinaigrette: In large bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper; set aside.

In saucepan of boiling water, cover and cook green beans until tender-crisp, 5 minutes. Drain and add to vinaigrette.

Add chickpeas, kidney beans, green onions, parsley and jalapenos to bowl; toss to coat. Refrigerate until chilled, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional Information Per each of 8 servings: about

cal 177 pro 7g total fat 6g sat. fat 1g
carb 25g fibre 8g chol 0mg sodium 389mg

% RDI:

calcium 5 iron 13 vit A 5 vit C 17
folate 35
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