CALORIES: 468
PREP: 10 minutes
COOK:
Vegetarian, Egg-Free, Vegan, Nut-Free, Pescatarian, Gluten-Free, Dairy-Free
1/4 cup | olive oil |
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3 tbsp | red wine vinegar |
2 tsp | Dijon mustard |
Salt and pepper to taste | |
1 | 15-oz can kidney beans, drained and rinsed |
1 | 15-oz can chickpeas, drained and rinsed |
1 | 15-oz can cannellini beans, drained and rinsed |
1 | green bell pepper, diced |
1 | red bell pepper, diced |
1/2 | red onion, finely diced |
1/2 cup | chopped fresh parsley |
1/4 cup | chopped fresh basil |
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
In a large bowl, combine the kidney beans, chickpeas, cannellini beans, bell pepper, red onion, parsley, basil, and dressing. Toss well.
Serve immediately or store in the refrigerator for up to 4 days.
Per serving | |
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Calories (kcal) | 468 |
Total Fat (g) | 17 |
Saturated fat (g) | 2 |
Trans fat (g) | 0 |
Cholesterol (mg) | 0 |
Sodium (mg) | 744 |
Total Carbohydrate (g) | 61 |
Dietary Fiber (g) | 16 |
Total Sugars (g) | 13 |
Added Sugars (g) | 0 |
Protein (g) | 20 |
Vitamin D (mg) | 0 |
Calcium (mg) | 157 |
Iron (mg) | 4 |
Potassium (mg) | 796 |
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