Description
This vibrant bean salad features a medley of colorful beans, fresh vegetables, and a zesty dressing, making it a nutritious and refreshing dish. Perfect as a side or a light meal, it’s quick to prepare and packed with flavor!
Ingredients
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- 1 can (15 oz) kidney beans, drained and rinsed
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- 1 can (15 oz) black beans, drained and rinsed
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- 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
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- 1 cup cherry tomatoes, halved
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- 1/2 red onion, finely chopped
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- 1 bell pepper (any color), diced
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- 1/2 cup corn (canned or frozen and thawed)
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- 1/4 cup fresh parsley, chopped
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- 1/4 cup olive oil
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- 2 tablespoons red wine vinegar
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- 1 tablespoon lemon juice
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- 1 teaspoon garlic powder
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- Salt and pepper to taste
Instructions
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- In a large bowl, combine the kidney beans, black beans, garbanzo beans, cherry tomatoes, red onion, bell pepper, corn, and parsley.
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- In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, salt, and pepper.
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- Pour the dressing over the bean mixture and toss gently to combine.
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- Cover and refrigerate for at least 1 hour before serving to enhance the flavors.
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- Serve chilled or at room temperature. Enj
Notes
Tips:
- Use Fresh Ingredients: For the best flavor, choose fresh vegetables and high-quality canned beans or cooked beans.
- Customize the Dressing: Adjust the seasoning and acidity to your taste; add herbs or spices for extra flavor.
- Chill Before Serving: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld.
Disclaimer:
This recipe may contain allergens like beans and vegetables. Please ensure proper food handling and storage practices, and adjust ingredients to accommodate dietary restrictions or allergies.
- Prep Time: 15
- Category: Salad
- Method: Mixing / No Cook
- Cuisine: American or Fusion
Nutrition
- Serving Size: 6
- Calories: 180 calories
- Sugar: 3
- Fat: 8
- Carbohydrates: 24
- Fiber: 7
- Protein: 8