Description
A vibrant and flavorful salad combining kidney beans, black beans, and garbanzo beans, drizzled with a zesty vinaigrette.
Ingredients
Scale
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons vinegar (red wine or apple cider)
- Salt and pepper to taste
- Optional: Chopped nuts for added crunch
- Optional: Diced cucumber or cherry tomatoes for extra freshness
- Optional: Feta cheese for a creamy touch
Instructions
- Rinse and drain the kidney beans, black beans, and garbanzo beans to remove any excess sodium.
- In a large bowl, combine the three beans along with the diced red onion and diced red bell pepper.
- In a separate small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and gently toss to ensure everything is evenly coated.
- Stir in the chopped parsley for a burst of color and flavor.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
Chilling the salad enhances flavor. Can substitute with any beans available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg