Description
A refreshing and nutritious bean salad packed with flavor.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine black beans, kidney beans, and chickpeas in a large bowl.
- Add cherry tomatoes, red onion, and parsley.
- In a separate bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Let the salad sit for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad can be made a day in advance.
- Feel free to add other vegetables like bell peppers or corn.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Bean Salad, Healthy Salad, Vegetarian Dish