Bean Medley Salad
Beans are a great source of plant-based protein and fiber, making this salad a nutritious and filling dish.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Ingredients
- 15 ounce Canned black beans
- 15 ounce Canned kidney beans
- 15 ounce Canned chickpeas
- 1 cup Red bell pepper
- 1/2 cup Red onion
- 1/4 cup Fresh cilantro
- 2 tablespoon Lime juice
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Rinse and drain the canned beans and chickpeas.
- Dice the red bell pepper and red onion.
- Chop the fresh cilantro.
- In a large mixing bowl, combine the beans, chickpeas, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to combine.
- Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 30g10%
- Sugars 3g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.