Three Bean Salad

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CALORIES: 468

PREP: 10 minutes

COOK:

Vegetarian, Egg-Free, Vegan, Nut-Free, Pescatarian, Gluten-Free, Dairy-Free


Ingredients

1/4 cup
olive oil
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

Directions

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.


Nutritional Info
Per serving
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