Description
A refreshing and nutritious Three Bean Summer Salad with a variety of beans, fresh veggies, and a tangy vinaigrette dressing, perfect for summer gatherings or a quick healthy lunch.
Ingredients
- 1 can of kidney beans, drained and rinsed
- 1 can of chickpeas, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 cup of cherry tomatoes, halved
- 1 cup of diced cucumber
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the kidney beans, chickpeas, black beans, cherry tomatoes, cucumber, red onion, and fresh parsley.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat the ingredients evenly.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled, and enjoy!
Notes
- The salad can be made ahead of time; it gets better as it sits in the fridge.
- Keep the dressing separate when storing leftovers to avoid sogginess.
- Can be customized with other vegetables or herbs based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg