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–+ servings

Bean Salad

A refreshing and nutritious bean salad packed with protein and fiber, perfect as a side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Beans
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 can chickpeas rinsed and drained
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Ingredients
  1. Rinse and drain the canned beans and chickpeas.
  2. Chop the cherry tomatoes, cucumber, and red onion.
Mix the Salad
  1. In a large mixing bowl, combine the black beans, kidney beans, chickpeas, cherry tomatoes, cucumber, and red onion.
Prepare the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and black pepper.
Combine and Serve
  1. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for 30 minutes to enhance the flavors.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

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