Description

This easy, high-protein three bean salad is a quick, nutritious, and delicious meal or side dish. Made with a variety of protein-rich beans, fresh vegetables, and a zesty dressing, it’s the perfect balance of flavor and nutrition.

Ingredients

– 1 (15 oz) can kidney beans, drained and rinsed

– 1 (15 oz) can black beans, drained and rinsed

– 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed

– 1 red bell pepper, diced

– 1 green bell pepper, diced

– 1 red onion, diced

– 1/4 cup chopped fresh parsley

– 1/4 cup olive oil

– 2 tablespoons red wine vinegar

– 1 tablespoon lemon juice

– 1 teaspoon Dijon mustard

– 1 teaspoon dried oregano

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

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Instructions

1. In a large bowl, combine the drained and rinsed kidney beans, black beans, and garbanzo beans.

2. Add the diced red bell pepper, green bell pepper, and red onion. Stir to combine.

3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and black pepper.

4. Pour the dressing over the bean and vegetable mixture and toss to coat evenly.

5. Fold in the chopped fresh parsley.

6. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.

7. Serve chilled or at room temperature.

Notes

This salad can be made in advance and refrigerated for up to 4 days. The flavors will continue to develop over time. Feel free to add or substitute other vegetables, such as cherry tomatoes, cucumbers, or feta cheese, to customize the salad to your liking.

Prep Time: 10
Category: Salads & Soups
Method: No-Cook
Cuisine: American