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–+ servings

Mixed Bean Salad

A refreshing and nutritious salad made with a variety of beans and vegetables.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Beans
  • 1 cup canned black beans rinsed and drained
  • 1 cup canned kidney beans rinsed and drained
  • 1 cup canned chickpeas rinsed and drained
Vegetables
  • 1 cup chopped bell pepper
  • 1 cup chopped cucumber
  • 1 cup chopped red onion
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons vinegar balsamic or apple cider
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste

Method
 

Preparation
  1. In a large mixing bowl, combine the black beans, kidney beans, and chickpeas.
  2. Add the chopped bell pepper, cucumber, and red onion to the bowl.
  3. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

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