Kris Carr

Blog Post

Three Bean Salad

Three Bean Salad


  • 4 cups combination of chickpeas, kidney beans and black beans (rinse and drain first if using canned)
  • 1/2 – 3/4 cup green or red bell pepper, chopped (or combination of both)
  • 1/4 cup celery, finely chopped
  • 1/2 cup green onions (mostly green portion, not as much white), sliced
  • 3 1/2 tablespoons apple cider vinegar
  • 1/2 – 1 tablespoon extra-virgin olive oil (keeps salad moist but optional – omit for oil-free version)
  • 1 tablespoon pure maple syrup
  • 1/2 – 1 teaspoon Dijon mustard (use 1 teaspoon for extra ‘kick’)
  • 1/2 – 1/8 teaspoon sea salt
  • freshly ground black pepper to tast
  • 1/2 cup apple, chopped (cored first, peeling optional), and tossed in 1/2 teaspoon lemon juice
  • couple pinches ground cloves (try not to omit, very nice flavor balance)



1. In a large bowl, combine all the ingredients (no need to mix the vinaigrette separately), tossing well to fully mix.

2. Season to taste with extra salt and pepper if desired.

3. Let sit several hours for the flavors to absorb (see note). Serves 3-4, or more as a side dish.

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