Low-Point Three Bean Salad

🥗 Low-Point Three Bean Salad

📝 Description

A light, zesty, and protein-rich salad made with crisp green beans, hearty chickpeas, and kidney beans tossed in a tangy vinaigrette. It’s refreshing, filling, and great for meal prep.

🛒 Ingredients

For the Salad:

1 cup green beans (trimmed & cut into 1–2 inch pieces)
1 can (15 oz / 400g) chickpeas (drained & rinsed)
1 can (15 oz / 400g) kidney beans (drained & rinsed)
¼ cup red onion (finely chopped)
¼ cup fresh parsley (chopped)

For the Dressing:

2 tbsp olive oil
2 tbsp apple cider vinegar (or lemon juice)
1 tsp Dijon mustard
1 tsp honey (or sugar-free sweetener for lower points)
½ tsp garlic (minced)
Salt & black pepper to taste
Optional: pinch of red chili flakes

👩‍🍳 Instructions

Blanch the green beans

- Bring water to a boil, add green beans, cook for 2–3 minutes until tender-crisp.
- Drain and immediately rinse under cold water (keeps them bright and crunchy).
Prepare the salad base
- In a large bowl, combine green beans, chickpeas, kidney beans, red onion, and parsley.
Make the dressing
- In a small bowl, whisk together olive oil, vinegar, mustard, honey, garlic, salt, pepper, and chili flakes.
Toss everything together
- Pour dressing over the salad and mix well until evenly coated.
Chill & serve
- Let it sit in the fridge for at least 30 minutes for best flavor.

💡 Tips

For even lower points, reduce olive oil to 1 tbsp or replace part with water.
Add cucumber or bell peppers for extra crunch.
Keeps well in the fridge for up to 3 days—great for meal prep!