Description
A colorful, nutritious salad combining kidney beans, black beans, chickpeas, and fresh vegetables with a tangy dressing.
Ingredients
Scale
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the kidney beans, black beans, chickpeas, diced bell pepper, finely chopped red onion, corn, and chopped parsley.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad ingredients in the large bowl.
- Toss everything together well to ensure the dressing covers all ingredients.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld together.
- Serve the salad chilled or at room temperature, according to your preference.
Notes
Rinse and drain all beans well to remove excess sodium and enhance flavor. Chill the salad for the best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, bean salad, vegan recipe, healthy recipe, quick salad