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Three Bean Salad

by Rachel Gaewski • from the video Protein-Packed Salads

Inspired by pickledplum.com

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

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Preparation

Under 30 min

  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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