Description

This 3 Bean Salad is a delightful blend of chickpeas, kidney beans, and cannellini beans, tossed with vibrant veggies. It’s not only quick to prepare but also a nutritious option for lunch or dinner, making it perfect for those searching for easy homemade recipes.

Ingredients

Scale

One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can cannellini beans, rinsed and drained
1 cup halved cherry or pear tomatoes
1 cup finely chopped fresh parsley
½ large English cucumber, chopped
½ small red onion, peeled and sliced thinly
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon balsamic vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

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Instructions

Combine all salad ingredients in a large bowl.
In a separate bowl, whisk together the dressing ingredients.
Pour the dressing over the salad and mix well.

Notes

Feel free to add more veggies like bell peppers or corn for extra flavor.
This salad can be made ahead of time and refrigerated for up to three days.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 3g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg