Mediterranean Three Bean Salad
A refreshing Mediterranean Three Bean Salad that’s perfect for any occasion, packed with flavors and nutrients.
Equipment
- mixing bowl
- Refrigerator
Ingredients
Legumes
- 1 cup canned kidney beans rinsed and drained
- 1 cup canned chickpeas rinsed and drained
- 1 cup canned green beans rinsed and drained
Vegetables
- 1 cup chopped bell pepper
- 1 cup chopped cucumber
- ½ cup red onion finely chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Herbs (optional)
- ¼ cup fresh parsley chopped
Instructions
Prepare Salad
- In a large mixing bowl, combine the kidney beans, chickpeas, and green beans.
- Add the chopped bell pepper, cucumber, and red onion.
- In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
- Pour the dressing over the beans and vegetables, and toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Just before serving, stir in the fresh parsley if using.
Notes
Best served chilled. Keep refrigerated for up to 5 days in an airtight container.
Nutrition
Serving: 1cupCalories: 211.1kcalCarbohydrates: 27.9gProtein: 9.5gFat: 8.2gSaturated Fat: 1.1gSodium: 482mgPotassium: 321.2mgFiber: 9gVitamin A: 628.4IUVitamin C: 33.9mgCalcium: 77.8mgIron: 2.9mg
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