Description
This cold bean salad is a perfect side dish for any occasion. Packed with protein and fiber, it’s not only healthy but also refreshing and delicious.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 bell pepper (any color), diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, kidney beans, garbanzo beans, cherry tomatoes, red onion, bell pepper, and parsley.
- In a separate small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the bean mixture and toss to combine.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy your refreshing cold bean salad!
Notes
- Feel free to add other vegetables like corn or cucumber for extra crunch.
- This salad can be made a day in advance for a quick and easy side dish.
- Prep Time: 10
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2
- Sodium: 200
- Fat: 10
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
Keywords: bean salads cold, cold bean salad, healthy bean salad, vegetarian salad, protein-packed salad