Description
A vibrant and nutritious bean salad combining three types of beans, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the rinsed and drained black beans, kidney beans, and chickpeas.
- Add the cherry tomatoes, red onion, bell pepper, and chopped cilantro to the bowl with the beans.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, and pepper.
- Pour the dressing over the bean mixture in the large bowl.
- Gently toss all the ingredients together until well combined.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Great for meal prep, can be made in advance.
- Will keep in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Bean salad, healthy, quick recipes, vegetarian, gluten-free, fresh ingredients, meal prep, salad recipe, easy meals, vegan recipe