Easy Three Bean Salad
Ingredients
The salad
-
1
15 oz.
can cannellini beans, drained and rinsed
-
1
15 oz.
can kidney beans, drained and rinsed
-
1
15 oz.
can chickpeas, drained and rinsed
-
4
stalks
celery, diced
-
½
medium
red onion, diced
-
½
cup
chopped fresh parsley (optional)
The dressing
-
2-3
Tbsp
olive oil
-
⅓
cup
red wine vinegar
-
¼
tsp
dried oregano
-
¾-1
tsp
sea salt
-
¼
tsp
black pepper (optional)
-
1
tsp
maple syrup
Instructions
- In a large mixing bowl, whisk together olive oil, red wine vinegar, oregano, sea salt, black pepper (if using), and maple syrup.
- Add the drained and rinsed beans, diced celery, diced red onion, and chopped parsley (if using) to the bowl.
- Stir well to combine and taste for seasoning, adjusting as necessary.
- Serve immediately or let marinate in the refrigerator for 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
Nutrition Facts (estimated)
Servings
6
Calories
218
Total fat
6.5g
Total carbohydrates
31.9g
Total protein
10.8g
Sodium
480mg
Cholesterol
0mg
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