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–+ servings

Bean Salad

A combination of protein-packed beans and a simple vinaigrette to make a healthy, tasty Spring or Summer meal.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 4 main dish servings
Calories 136 kcal

Ingredients
  

  • 1 15 oz can black beans
  • 1 15 oz can garbanzo beans
  • 1 15 oz can light kidney beans
  • 1 15 oz can green beans
  • ½ red onion diced
  • 1-2 cloves garlic minced
  • 1 lemon juiced
  • ¼ cup olive oil
  • 1 tsp pepper
  • 2-3 tbsp fresh parsley

Instructions
 

  • Rinse and drain the beans and place them in a large bowl.
  • Add onion, garlic and parsley and mix to incorporate.
  • Add the olive oil, lemon juice and pepper to a glass jar and shake to combine.
  • Pour dressing on top of the bean mixture and gently toss to combine ingredients with the dressing.
  • For best results cover and refrigerate overnight, this allows the ingredients to marinate together.

Notes

  • We also make this salad with fresh green beans from our garden in the summer. Steam the green beans before adding them to the salad. The freshness is amazing! If you do not have your own garden, visit your local farmers market. They really do taste the best.

Nutrition

Calories: 136kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 5mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 160IUVitamin C: 18mgCalcium: 13mgIron: 1mg
Keyword Beans, black beans, Chickpeas, Dairy Free, Extra Virgin Olive Oil, garbanzo beans, Gluten-free, Green beans, kidney beans, lemon dressing, Salad, Side Dish, Vegan, Vegetarian
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