Description
A nutritious and versatile salad packed with a variety of beans and fresh vegetables, perfect for any meal.
Ingredients
- Black beans: 1 cup, cooked (or canned, drained and rinsed)
- White beans: 1 cup, cooked (such as cannellini or navy beans, or canned, drained and rinsed)
- Red kidney beans: 1 cup, cooked (or canned, drained and rinsed)
- Green bell pepper: 1 medium, diced
- Cherry tomatoes: 1 cup, halved
- Red onion: 1/2 medium, finely chopped
- Fresh parsley: 1/4 cup, chopped
- Fresh cilantro: 1/4 cup, chopped (optional)
- Olive oil: 3 tablespoons
- Red wine vinegar: 2 tablespoons
- Garlic: 1 clove, minced
- Salt: to taste
- Black pepper: to taste
Instructions
- Prepare the beans by soaking dried beans overnight and cooking them until tender, or use canned beans by draining and rinsing them.
- Chop the vegetables: dice the green bell pepper, halve the cherry tomatoes, and finely chop the red onion.
- Mix the dressing by whisking together olive oil, red wine vinegar, minced garlic, salt, and black pepper in a small bowl.
- In a large mixing bowl, combine the prepared beans, chopped vegetables, and fresh herbs. Pour the dressing over and toss gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
- Feel free to customize the salad with your favorite vegetables or proteins.
- For a heartier meal, consider adding grilled chicken, shrimp, or tofu.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: bean salad, healthy salad, vegetarian recipe, meal prep