Description
A delightful and nutritious salad combining three types of beans, fresh vegetables, and a zesty vinaigrette for a refreshing meal.
Ingredients
Scale
- 1 can of kidney beans, rinsed and drained
- 1 can of chickpeas, rinsed and drained
- 1 can of black beans, rinsed and drained
- 1 cup of cherry tomatoes, halved
- 1 bell pepper, diced
- 1/4 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- In a large bowl, combine the kidney beans, chickpeas, black beans, cherry tomatoes, bell pepper, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the bean and vegetable mixture and toss to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
Rinse the beans before using to remove excess sodium and enhance flavor. Let the salad chill for at least 30 minutes for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, bean salad, vegetarian, healthy, meal prep