Description
A nutritious and filling salad packed with protein from three types of beans.
Ingredients
Scale
- 1 cup canned chickpeas, rinsed and drained
- 1 cup canned black beans, rinsed and drained
- 1 cup canned kidney beans, rinsed and drained
- 1 cup chopped bell peppers
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, black beans, and kidney beans.
- Add chopped bell peppers, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the bean mixture and toss to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be stored in the refrigerator for up to three days.
- Feel free to add other vegetables like corn or cucumber.
- Serve as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Healthy & High Protein Three Bean Salad