Description
A colorful and nutritious salad made with three types of beans, fresh veggies, and a zesty dressing, perfect for lunch, potlucks, or as a light dinner.
Ingredients
Scale
- 1 can of chickpeas, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 1 can of black beans, rinsed and drained
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Combine the chickpeas, kidney beans, black beans, cherry tomatoes, red onion, bell pepper, and parsley in a large mixing bowl.
- Whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper in a separate small bowl.
- Pour the dressing over the salad and toss well to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Make sure to rinse and drain the beans well to avoid excess liquid. This salad can be stored in an airtight container for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg