Kidney beans, chickpeas and cannellini beans are tossed with red onion and parsley in a tangy vinaigrette with a hint of sweetness to create this flavorful three-bean salad that's easy to make in just 10 minutes. This simple, naturally vegan and gluten-free side dish is perfect for cookouts, BBQs, picnics and potlucks.
Add chickpeas, kidney beans, cannellini beans, onion and parsley to a large mixing bowl.
In a small bowl or mason jar, add olive oil, vinegar, agave, salt and pepper. Whisk to combine, or if using a mason jar, seal and shake until everything is well incorporated.
Pour the dressing over the bean mixture. Use a large spoon or silicone spatula to gently combine. Taste test and add more salt if desired.
The salad is best enjoyed fresh on the same day it's made, but it can be stored in an airtight container in the refrigerator for up to 3 days.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Optional toppings were not included in the nutrition calculation.