Description

This high-protein three bean salad is a delicious and nutritious dish that’s perfect for a light lunch or a satisfying side. Made with a variety of beans, crisp vegetables, and a tangy dressing, it’s packed with protein, fiber, and fresh flavors.

Ingredients

– 1 (15 oz) can kidney beans, drained and rinsed

– 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed

– 1 (15 oz) can green beans, drained and rinsed

– 1/2 red onion, diced

– 1 red bell pepper, diced

– 2 tablespoons fresh parsley, chopped

– 2 tablespoons fresh basil, chopped

– 3 tablespoons olive oil

– 2 tablespoons red wine vinegar

– 1 tablespoon Dijon mustard

– 1 garlic clove, minced

– Salt and pepper to taste

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Instructions

1. 1. In a large bowl, combine the kidney beans, garbanzo beans, green beans, red onion, and bell pepper.

2. 2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.

3. 3. Pour the dressing over the bean mixture and toss gently to coat.

4. 4. Stir in the chopped parsley and basil.

5. 5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious. You can also customize the salad by adding other vegetables, such as diced cucumber or cherry tomatoes.

Prep Time: 10
Category: Main Courses
Method: No-Cook
Cuisine: American