Low Sodium Classic Three Bean Salad

Elevate your picnic or weekday meal prep with this vibrant Low Sodium Classic Three Bean Salad—an easy, heart-healthy twist on a timeless favorite. Packed with protein-rich black beans, kidney beans, and garbanzo beans, all canned with no added salt, this dish is as nourishing as it is flavorful. Crisp bell peppers, red onion, and fresh parsley add texture and bursts of color, while a tangy homemade dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a touch of honey brings it all together. Ready in just 15 minutes with no cooking required, this refreshing salad is perfect as a wholesome side dish or a light, plant-based main course. Whether you're meal-prepping or sharing with a crowd, this low-sodium bean salad is sure to become a go-to recipe!

Nutriscore Rating: 90/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 6

Ingredients

• 1 15-ounce can Black beans, canned, no salt added
• 1 15-ounce can Kidney beans, canned, no salt added
• 1 15-ounce can Garbanzo beans (chickpeas), canned, no salt added
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 0.5 medium Red onion, finely chopped
• 0.5 cup Fresh parsley, chopped
• 3 tablespoons Extra virgin olive oil
• 3 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder

Directions

Step 1

Open the cans of black beans, kidney beans, and garbanzo beans. Drain and rinse each type of bean thoroughly under cold water to remove any remaining canning liquid.

Step 2

In a large mixing bowl, combine the black beans, kidney beans, and garbanzo beans.

Step 3

Add the diced red bell pepper, diced green bell pepper, and finely chopped red onion to the bean mixture.

Step 4

Sprinkle the chopped fresh parsley over the bean and vegetable mixture.

Step 5

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, ground black pepper, and garlic powder to create the dressing.

Step 6

Pour the dressing over the bean and vegetable mixture in the large mixing bowl.

Step 7

Gently mix all the ingredients together until well combined and evenly coated with the dressing.

Step 8

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.

Step 9

Stir the salad before serving. Enjoy your low sodium three bean salad as a nutritious side or a light main course.

Nutrition Facts

Serving size	(1396.7g)

Amount per serving	% Daily Value*
Calories	1300.6

Total Fat 48.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 217.6mg	0%
Total Carbohydrate 171.1g	0%
Dietary Fiber 55.6g	0%
Total Sugars 22.9g
Protein 56.8g	0%

Vitamin D 0IU	0%
Calcium 618.7mg	0%
Iron 23.2mg	0%
Potassium 3936.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 16.8%

Carbs: 50.7%