Description
A nutritious, protein-packed salad with a vibrant mix of beans and fresh vegetables, topped with a zesty dressing.
Ingredients
Scale
- 2 cans kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 2 Persian cucumbers, thinly sliced
- 1/2 cup parsley, finely chopped
- 1/2 cup green onions, thinly sliced
- 1/2 cup olive oil
- 2 lemons, juice and zest
- 4 tbsp apple cider vinegar
- 1–2 garlic cloves, finely grated
- 1 tsp salt
Instructions
- In a large mixing bowl, combine the kidney beans, black beans, and garbanzo beans.
- Add the sliced Persian cucumbers, chopped parsley, and green onions.
- In a separate bowl, whisk together the olive oil, lemon juice and zest, apple cider vinegar, grated garlic, and salt.
- Pour the dressing over the salad and toss until everything is coated.
- Cover the salad and let it rest in the fridge for at least 30 minutes before serving.
Notes
For a different flavor, consider substituting black beans for kidney beans, or olive oil for avocado oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg