Three Bean Salad

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 15 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 1 of 4
• Kalorie: 364 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 12 g
• Sód: 94 mg
• Węglowodany Całkowite: 45 g
• Błonnik Pokarmowy: 13 g
• Cukry Całkowite: 11 g
• Białko: 14 g