Three-bean salad is great because it’s light and healthy, but more filling than a green salad. Some of my other favorite side salads are macaroni salad, bacon-fat roasted potato salad with corn and jalapeño, grilled sweet potato salad, and broccoli and bacon salad.
15 oz can kidney beans, rinsed and drained
15 oz can chickpeas, rinsed and drained
green beans, cut into 1-inch pieces
1/4 c red onion, finely chopped
1/4 c apple cider vinegar
3 T olive oil
1 tsp dijon mustard
2 T sugar
Combine the beans and onions in a large bowl. In a smaller bowl, whisk together the vinegar, oil, mustard, sugar, salt, and pepper. Toss the beans in the dressing. Cover and refrigerate until ready to eat. If possible, make this at least an hour before you plan to eat it so that the beans can absorb some of the dressing.