Description
A quick and nutritious salad featuring a variety of beans and fresh vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine the black beans, kidney beans, and garbanzo beans in a large mixing bowl.
- Add the halved cherry tomatoes and diced bell pepper.
- Stir in the finely chopped red onion and cilantro.
- Whisk together the olive oil, apple cider vinegar, garlic powder, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss until well combined.
- Allow the salad to sit for a few minutes before serving.
Notes
Make sure to rinse the beans thoroughly to remove excess sodium. Adjust dressing and seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg