Three Bean Salad

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

1 can kidney beans (— 15 oz / 400 g or 1½ cups / 230 g cooked beans)

1 can butter beans (— 15 oz / 400 g or 1½ cups / 230 g cooked beans)

1 can chickpeas (— 15 oz / 400 g or 1½ cups / 230 g cooked chickpeas)

2 stalks celery (chopped)

1 small red onion (thinly sliced)

½ cup flat-leaf parsley (chopped)

¼ cup extra virgin olive oil

3 tablespoons red wine vinegar (or lemon juice)

1 tablespoon Dijon mustard

1 tablespoon honey

1 clove garlic (grated)

1 teaspoon oregano

½ teaspooon salt (+ black pepper to taste)

Instructions

Make the Dressing: In a large bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar (or lemon juice), 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 clove garlic, 1 teaspoon oregano, ½ teaspooon salt, and pepper.

Add the Beans: Drain and rinse 1 can kidney beans, 1 can butter beans, and 1 can chickpeas. Warm them in the microwave for 30-60 seconds, then toss into the dressing. Let sit to marinate.

Finish the Salad: Add 2 stalks celery, 1 small red onion, and ½ cup flat-leaf parsley. Toss gently. Serve right away or refrigerate for later.

Nutrition

• Taille de Portion: 1 of 4
• Calories: 364 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 12 g
• Sodium: 94 mg
• Glucides Totaux: 45 g
• Fibres Diététiques: 13 g
• Sucres Totaux: 11 g
• Protéines: 14 g