Description
Brighten your meal with this colorful 3 Bean Salad, a delightful medley of kidney beans, chickpeas, and fresh green beans tossed in a zesty dressing. Perfect for summer barbecues or as a nutritious lunch option, this salad is not only visually stunning but also packed with protein and fiber. Enjoy it chilled for a refreshing taste that will impress family and friends alike!
Ingredients
Scale
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
- 1 cup fresh green beans, trimmed and blanched
- ½ cup red onion, finely chopped
- 1 cup bell pepper (any color), diced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse the kidney and garbanzo beans under cold water in a colander.
- Blanch the fresh green beans in boiling water for about two minutes until crisp-tender; then cool.
- Finely chop the red onion and bell pepper.
- In a large bowl, combine the prepared beans, chopped onion, bell pepper, and cooled green beans.
- In a separate bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the bean mixture and toss to coat evenly.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg