If you want a quick and easy lunch, look no further than this easiest-ever 3-bean salad!

For real: it doesn’t get any easier than this salad. Just open a few cans, chop a few veggies and you’re done.

It’s packed with vegan protein as-is, but if you want to add some more, add some tuna or feta cheese. Also consider adding a few chopped green olives for even more flavor.

This will keep for about 4 days in your refrigerator.

3 Bean Salad (Makes 3 servings)
1 can (15.5 oz or 440 g) kidney beans
1 can (15.5 oz or 440 g) cannellini beans
1 can (15.5 oz or 440 g) garbanzo beans
2-3 stalks celery, chopped
2-3 carrots, chopped
½ red onion, chopped
4 radishes, sliced
3 tbsp olive oil
1½ tbsp apple cider vinegar
2 tsp honey
Salt and pepper
Chopped basil (optional)

Combine the salad ingredients in a large bowl. Set aside.
Combine dressing ingredients and stir well, and pour over the salad. Toss well.

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