Name: Low Calorie Three Bean Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 1 15-ounce can cannellini beans (rinsed and drained); 1 15-ounce can kidney beans (rinsed and drained); 2 cups frozen green beans; 2 stalks celery (chopped); 1/2 red onion (finely chopped); 1/3 cup fresh parsley (chopped); 1/3 cup apple cider vinegar; 1 teaspoon olive oil; 1 tablespoon honey or maple syrup; 1/2 teaspoon salt; 1/4 teaspoon pepper

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This Low Calorie Three Bean Salad is just 109 calories, and takes only 5 minutes to make! Plus, you can easily make this vegan by using maple syrup in the salad dressing.

Ingredients You’ll Need:

1 15-ounce can cannellini
1 15-ounce can kidney beans
2 cups frozen green beans
2 stalks celery
½ red onion finely
⅓ cup fresh parsley

Low Calorie Three Bean Salad

Healthy Three Bean Salad Meal Prep and Storage

Meal Prep: This is a great meal prep side dish for the week! Make a big batch, cover and refrigerate. When you want to serve it, give it a good mix and use a slitted spoon to do so.
Storage: Will hold in the fridge for 5 days, does not hold well in the freezer.

Low Calorie Three Bean Salad Recipe

More Yummy Low Calorie Recipes:

Low Calorie Three Bean Salad

Lose Weight By Eating

This no cook three bean salad recipe is easy and yummy!

You can use fresh or frozen green beans, but we like using frozen. We don't even thaw them out, just add them to the salad to chill it faster.

Special Tip: You can use apple cider vinegar, or white balsamic vinegar to make the dressing.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Side Dish

Cuisine American

Servings servings

Calories 109 kcal

Ingredients

1 15-ounce can cannellini beans rinsed and drained
1 15-ounce can kidney beans rinsed and drained
2 cups frozen green beans
2 stalks celery chopped
½ red onion finely chopped
⅓ cup fresh parsley chopped

Three Bean Salad Dressing:

⅓ cup apple cider vinegar
1 teaspoon olive oil
1 tablespoon honey or maple syrup
½ teaspoon salt
¼ teaspoon pepper

Instructions

To a large bowl combine the beans, green beans, onion, and parsley.
In a separate small bowl, combine the dressing and whisk well (you can also add to a jar, cover and shake).
Pour the dressing over the bean salad, and mix to coat well.
Cover the salad, and place in the refrigerator for 3-6 hours to chill completely.

Nutrition

Serving: 1cupCalories: 109kcalCarbohydrates: 21.1gProtein: 6.3gFat: 0.8gSaturated Fat: 0.1gCholesterol: 0mgSodium: 399mgPotassium: 337mgFiber: 6.5gSugar: 3.9gCalcium: 62mgIron: 2mg

Keyword beans, green beans, Salad

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.