Bean salads make the perfect healthy lunch, as well as terrific accompaniments for numerous dinners. In our 3-Bean Chopped Salad, green beans, chickpeas, and dark red kidney beans are mixed with iceberg lettuce and our Sharp Cheddar (or Extra Sharp Cheddar). Tossed with a creamy ranch dressing, this is one bean salad you’ll be finding excuses to make again and again! This recipe makes 4 servings that are 3 cups each. Once you’ve made this recipe, feel free to share it with your friends and family members on Facebook, Pinterest, Instagram, and Twitter.

To make the salad, steam 1 cup of green beans (trimmed and cut into 1-inch lengths) until they’re bright green and crisp, yet tender, and then cool to room temperature. Once cooled, combine the green beans with about 1 small head of iceberg lettuce (chopped), 1 14-ounce can of chickpeas (drained and rinsed), 1 14-ounce can of dark red kidney beans (drained and rinsed), and 4 ounces of cubed cheese in a large bowl.

To make the dressing, whisk ¼ cup of Cabot Lowfat Greek Yogurt and 1 tablespoon of mayonnaise in a small bowl to combine. Then whisk in the remaining ingredients until smooth. Pour dressing over salad, tossing to combine. Enjoy immediately.

Cabot is a cooperative of farm families from New York and New England and has been producing award-winning dairy products for many years. We make numerous high quality dairy products, including butter and yogurts. We’d love to hear your feedback about this 3 Bean Salad with Cheddar and Ranch, so please rate and review it after you’ve tried it!