Three Bean Salad

This vibrant Three Bean Salad combines the earthy flavors of kidney, black, and garbanzo beans, tossed in a zesty vinaigrette. It's a refreshing and protein-packed dish that's perfect for a light lunch or as a side at barbecues.

Ingredients

• Kidney beans - 100 grams, drained and rinsed
• Black beans - 100 grams, drained and rinsed
• Garbanzo beans - 100 grams, drained and rinsed
• Red bell pepper - 1 medium, diced
• Red onion - 50 grams, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a large mixing bowl, combine the kidney beans, black beans, and garbanzo beans.
2. Add the diced red bell pepper, chopped red onion, and fresh parsley to the bowl.
3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
4. Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly.
5. Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Loaded with antioxidants and vitamins from the colorful vegetables.

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