Three Bean Salad
Equipment
- 1 colander
- 1 cutting board
- 1 large mixing bowl
- 1 jar
Ingredients
- 1 can chickpeas (19 fl oz, drained and rinsed)
- 1 can black beans (19 fl oz, drained and rinsed)
- 1 can kidney beans (19 fl oz, drained and rinsed)
- 300 g fresh tomato (1 medium-large, seeded and diced)
- 100 g fresh cucumber (1/2 medium, seeded and diced)
- 50 g fresh red onion (1/2 small, diced)
- 150 g fresh yellow bell pepper (1 large, seeded and diced)
- 1/4 cup fresh parsley minced
Dressing
- 2 tbsp extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp minced garlic
- 2 tsp Dijon mustard
- 1 tsp honey
- salt and pepper to taste
Instructions
- In a large colander, strain and rinse chickpeas, black beans, and kidney beans and set aside.
- In a small jar, combine the olive oil, mustard, honey, garlic, salt, and black pepper. Shake until emulsified and well combined. Set aside.
- In a large bowl, combine the diced vegetables and beans, and give it a good stir to ensure everything is well combined.
- Drizzle the salad with the dressing and toss again to ensure everything is well coated. Taste the salad and season with additional salt and pepper to taste.
- The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 485kcalCarbohydrates: 74gProtein: 25gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gFiber: 24gSugar: 7g
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