Description
A colorful and nutritious dish featuring a blend of beans, fresh vegetables, and a tangy vinaigrette. Perfect for gatherings and meal prep.
Ingredients
Scale
- 1 can kidney beans, drained & rinsed
- 1 can cannellini (or navy) beans, drained & rinsed
- 1 can garbanzo beans (chickpeas), drained & rinsed
- 1 cup crunchy celery, chopped
- 1 cup sweet peas
- 1/2 onion, finely chopped
- Fresh herbs (e.g., parsley, dill)
- Tangy vinaigrette dressing
Instructions
- In a large bowl, combine the kidney beans, cannellini beans, and garbanzo beans.
- Add the chopped celery, sweet peas, and onions.
- Toss with the herbs until well mixed.
- Drizzle with the tangy vinaigrette and mix gently until everything is well combined.
- Serve chilled or at room temperature.
Notes
Chill the salad for at least an hour before serving to let the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, healthy, beans, vegetarian, quick and easy, picnic food