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Three Bean Salad

by Rachel Gaewski featured in Protein-Packed Salads

Under 30 min

Inspired by pickledplum.com

Under 30 min

Ingredients

for 5 servings

  • ½ red onion
  • ½ large english cucumber
  • ½ cup
    fresh parsley
  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • 15 oz
    kidney bean, 1 can, drained and rinsed (425 g)
  • 15 oz
    cannellini bean, 1 can, drained and rinsed (425 g)
  • ¼ cup
    olive oil (60 mL)
  • ¼ cup
    red wine vinegar (60 mL)
  • ½ teaspoon
    dried oregano
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
    Calories 471
    Fat 34g
    Carbs 66g
    Fiber 17g
    Sugar 5g
    Protein 23g

Estimated values based on one serving size.

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Preparation

  1. Thinly slice the red onion and add to a large bowl.
  2. Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
  3. Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
  4. Add the chickpeas, kidney beans, and cannellini beans to the bowl.
  5. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
  6. Pour the dressing over the salad and mix well until evenly distributed.
  7. Enjoy!
 

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