Classic Bean Salad
A refreshing and protein-packed bean salad with a tangy dressing.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- Salt and pepper to taste
Nutrition Facts
280Calories
10gProtein
35gCarbs
12gFat
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Instructions
1
In a large bowl, combine the kidney beans, chickpeas, and black beans.
2
Add the diced red onion, red bell pepper, and chopped parsley to the bowl with the beans.
3
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic to make the dressing.
4
Pour the dressing over the bean mixture and toss gently to combine, ensuring all ingredients are evenly coated.
5
Season with salt and pepper to taste, then toss again.
6
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Chef's Tips
- Make Ahead: This salad tastes even better the next day as the flavors have more time to develop.
- Bean Variations: Feel free to use any combination of beans you like, such as cannellini beans or pinto beans.
- Extra Crunch: Add diced cucumber or celery for additional texture.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
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