Marmie's Ever Changing Multi Bean Salad

Bursting with vibrant colors and bold flavors, Marmie's Ever Changing Multi Bean Salad is the ultimate healthy side dish or light meal. This incredibly versatile recipe features a medley of protein-packed black beans, chickpeas, and kidney beans, paired with the crunch of fresh green beans, juicy cherry tomatoes, and crisp red bell pepper. Tossed with a zesty homemade dressing made with olive oil, red wine vinegar, Dijon mustard, and a hint of sweetness from honey or maple syrup, every bite is a delightful balance of textures and tastes. Ready in just 20 minutes, this no-cook, gluten-free, and easily vegan dish is perfect for meal prepping or bringing to potlucks. Customize it with seasonal vegetables or herbs to truly make it your own—it’s called "ever changing" for a reason!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

Ingredients

• 1 can (15 oz, drained and rinsed) canned black beans
• 1 can (15 oz, drained and rinsed) canned chickpeas
• 1 can (15 oz, drained and rinsed) canned kidney beans
• 1 cup (blanched if fresh) frozen or fresh green beans
• 1 large (diced) red bell pepper
• 0.5 medium (finely chopped) red onion
• 1 cup (halved) cherry tomatoes
• 0.25 cup (chopped) parsley
• 0.25 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey (or maple syrup for vegan option)
• 2 cloves (minced) garlic
• 0.5 tsp (or to taste) salt
• 0.25 tsp (freshly ground or to taste) black pepper

Directions

Step 1

1. Prepare the beans: Drain and rinse the black beans, chickpeas, and kidney beans thoroughly to remove excess starch and salt. Set them aside in a large mixing bowl.

Step 2

2. Blanche the green beans (if using fresh): Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes, until they are bright green but still crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Pat them dry and add to the bowl.

Step 3

3. Add the fresh vegetables: Dice the red bell pepper, chop the red onion, and halve the cherry tomatoes. Add them to the mixing bowl along with the chopped parsley.

Step 4

4. Prepare the dressing: In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper until emulsified and well-combined.

Step 5

5. Combine and toss: Pour the dressing evenly over the bean and vegetable mixture. Toss gently but thoroughly to coat all the ingredients with the dressing.

Step 6

6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Give it another toss just before serving. Enjoy as a side dish or light meal!

Nutrition Facts

Serving size	(1929.5g)

Amount per serving	% Daily Value*
Calories	2107.0

Total Fat 68.3g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 5069.9mg	0%
Total Carbohydrate 291.1g	0%
Dietary Fiber 96.9g	0%
Total Sugars 36.2g
Protein 94.9g	0%

Vitamin D 0IU	0%
Calcium 641.8mg	0%
Iron 32.7mg	0%
Potassium 5584.9mg	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: 28.5%

Protein: 17.6%

Carbs: 53.9%