Description
Savor the refreshing flavors of this easy three bean salad, featuring a colorful medley of beans and veggiesโperfect for summer gatherings or as a nutritious side dish.
Ingredients
Scale
- 1 cup kidney beans (canned, drained, and rinsed)
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup chickpeas (canned, drained, and rinsed)
- 1 small red onion (finely chopped)
- 1 cup bell peppers (diced; red or yellow)
- 1/4 cup fresh parsley (chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Drain and rinse all canned beans under cool water.
- Finely chop the red onion and dice the bell peppers into small pieces.
- In a large bowl, combine kidney beans, black beans, chickpeas, red onion, bell peppers, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and gently toss until evenly coated.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize your salad by adding corn or swapping in different beans like pinto or navy beans. Fresh herbs like cilantro can elevate the flavor profile. This salad stores well in an airtight container for up to three days.