Description
A vibrant and refreshing bean salad with a mix of beans, fresh veggies, and a tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 can chickpeas (15 oz), rinsed and drained
- 1 can kidney beans (15 oz), rinsed and drained
- 1 can black beans (15 oz), rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 medium cucumber, diced
- 1/4 cup Italian parsley, chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- Salt & black pepper to taste
- 1 teaspoon dried Italian herbs
- Crushed red pepper flakes (optional)
Instructions
- Gather all your ingredients and chop your veggies ahead to save time.
- Open the canned beans, rinse them under cold water, and drain.
- In a large mixing bowl, combine the drained beans.
- Add the halved cherry tomatoes, diced cucumber, and chopped red onion. Mix gently.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, and dried Italian herbs. Season with salt and pepper.
- Drizzle the dressing over the bean mixture and toss gently to coat.
- Stir in chopped Italian parsley just before serving.
- If time permits, chill in the refrigerator for at least 30 minutes.
- Serve in a bowl and enjoy!
Notes
This salad is best enjoyed fresh but can be made a day in advance for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: bean salad, Italian salad, healthy salad, summer recipe, vegetarian