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Three Bean Salad

by The Unrefined Olive

Three Bean Salad


  • 1 1/2 cup canned chickpeas, rinsed
  • 1 cup canned red kidney beans, rinsed
  • 1 cup snapped green beans, cooked
  • 1 cup chopped grape tomatoes
  • 1 cup chopped yellow bell pepper 
  • 1/2 cup corn 
  • 1 tbsp. chives, chopped
  • 1 tbsp. parsley, chopped
  • 1/4 cup Garlic Olive Oil
  • 1/4 cup Sicilian Lemon White Balsamic Vinegar


  1. Toss chickpeas, kidney and green beans, grape tomatoes, bell pepper, corn and herbs.
  2. In a bowl, whisk olive oil and balsamic - drizzle over salad and toss to coat. 
  3. Let sit in fridge for 1 hour before serving.