Tasty Bean Salad

A photo of a bean salad consisting of: pinto beans, black, beans, kidney beans, chickpeas, onion and celery with an apple cider vinegar and olive oil dressing


  • 1 can of 3 bean mix (I used O Organics Tri-Bean Blend)
  • 1 can of chickpeas
  • 1 cup of fresh green beans, chopped into 1″ pieces
  • 1 small yellow onion
  • 1 celery stalk
  • 1/4 cup apple cider vinegar
  • 1 1/2 teaspoons brown sugar (I used date sugar)
  • 1/4 teaspoon of salt
  • 1/8 teaspoon black pepper


You’ll need a steamer pot/insert for the green beans.

Rinse the green beans and chop into 1″ pieces. Bring water to a boil in the steamer pot and add the green beans. Let these cook for only 5 minutes. Remove from heat and set aside.

Dice up the onion and the celery stalk.

In a small bowl, put the 1/4 cup apple cider vinegar, 1 1/2 teaspoons of brown sugar, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper and mix it up well with a fork.

Open the can of beans and can of chick peas. Pour them both into a strainer and rinse them all well for 30-60 seconds under cold water.

In a larger mixing bowl, add the green beans, canned beans, chickpeas, diced onion and diced celery. Give it a good stir to mix up. Drizzle all of the dressing over the mixture and mix it up again. That’s it!

This is best served as a cold salad. Store in an air tight container for up to 7 days in the fridge. Works well for Meal Prep because of this.

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