Description
A hearty, protein-packed salad combining three types of beans with fresh vegetables and herbs in a tangy dressing. Perfect for meal prep or potlucks.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 medium red onion, finely diced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup crumbled feta cheese (optional)
Instructions
- 1. Drain and rinse all beans thoroughly in a large colander. Let drain for 5 minutes.
- 2. Dice red onion, chop celery and bell peppers into uniform pieces. Halve cherry tomatoes.
- 3. In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic, oregano, salt, pepper, and red pepper flakes.
- 4. In a large bowl, combine beans, vegetables, parsley, and basil. Pour dressing over mixture and toss gently.
- 5. Let salad sit at room temperature for 30 minutes, stirring occasionally.
- 6. Taste and adjust seasoning. Fold in feta cheese if using just before serving.
Notes
Salad keeps refrigerated for up to 5 days and actually improves in flavor overnight. Bring to room temperature before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 8g
- Sodium: 680mg
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 14g