Description
Fresh and colorful, this bean salad combines vibrant beans and crisp veggies for a nutritious dish that’s bursting with flavor—perfect for any occasion.
Ingredients
Scale
- 1 cup kidney beans (canned or cooked)
- 1 cup chickpeas (canned or cooked)
- 1 cup green beans (blanched)
- 1 cup bell peppers (diced)
- 1/2 cup red onion (finely diced)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Fresh herbs (cilantro or parsley, chopped)
- Salt and pepper to taste
Instructions
- Rinse canned kidney beans and chickpeas; soak and cook dried beans if preferred. Blanch green beans until crisp-tender.
- Dice bell peppers and finely chop the red onion.
- In a large bowl, combine kidney beans, chickpeas, green beans, bell peppers, and red onion; toss gently.
- Drizzle olive oil and lemon juice over the mixture; season with salt and pepper before tossing again.
- Sprinkle chopped herbs on top for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize your salad by adding corn or avocado for extra flavor. Chill the salad before serving to enhance the flavors. This salad can be made ahead of time; it tastes even better after marinating overnight.