Tahoe Cedar's Three Bean Salad

When Shikari first mentioned he was making us a bean salad, I wasn’t exactly excited. Bean salad used to strike me as one of those dishes you find at a salad bar and skip over. Until I tried Cedar’s Three Bean Salad—and everything changed. It instantly became a favorite, and now it’s a staple in our fridge every week. This simple-sounding recipe is surprisingly flavorful, packed with nutrients, and irresistibly delicious. It’s full of clean, lean plant protein, fiber, and love.

Cedar, my bohemian fairy godmother, is a creative force—she shears, spins, dyes, and knits her own stunning wool creations and generously gifts us handmade pieces that keep us warm and stylish. This Three Bean Salad is another one of her masterpieces (after making Shikari of course!)

It’s perfect over fresh-picked salad greens (preferably from Cedar’s garden!), spooned over rice, scooped up with corn chips, tossed with protein noodles, or just enjoyed straight from the bowl. So grateful for this recipe share—enjoy every bite!

Tahoe Cedar’s Three Bean Salad
by Cedar Pavel

For the salad:

1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, finely chopped (about 1 cup)
2 celery stalks, finely chopped (about 1 cup)
1 cup chopped Italian parsley

For the dressing:
1/2 cup red wine vinegar
1/4 cup coconut sugar or maple syrup  (more or less to taste)
3 tablespoons extra virgin olive oil
1 tablespoon salt
1/4 teaspoon black pepper (to taste)

(Optional add raisins, rosemary, or additional herbs of choice)

Directions:
Make the dressing: Add rinsed beans to bowl with chopped celery, diced onion, & chopped parsley. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Mix well.  Chill and serve. Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.