Description
A nutritious and colorful bean salad packed with flavors.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, kidney beans, and chickpeas.
- Add cherry tomatoes, red onion, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for at least 30 minutes before serving to allow flavors to meld.
Notes
- Serve chilled or at room temperature.
- This salad can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like cucumber or corn.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: healthy bean salad, vegetarian salad, nutritious salad