Description
This vibrant three bean salad is a refreshing blend of protein-packed beans, crunchy vegetables, and a zesty dressing. Perfect for summer picnics or quick lunches, it’s not only easy to make but also a feast for the eyes and palate. Get ready to impress your guests with this deliciously healthy dish that’s bursting with flavor!
Ingredients
Scale
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (14.5 oz) cut green beans, drained
- 1 small red onion, finely chopped
- 1 bell pepper (red or yellow), diced
- ¼ cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Rinse and drain all canned beans under cold water.
- Finely chop the red onion and dice the bell pepper.
- In a large mixing bowl, combine kidney beans, chickpeas, green beans, onion, bell pepper, and parsley; toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
- Pour the dressing over the salad and gently fold to combine.
- Cover with plastic wrap and chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg