Description
A vibrant and refreshing salad featuring black beans, kidney beans, and garbanzo beans, perfect for picnics or family dinners.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 small red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Combine black beans, kidney beans, garbanzo beans, red onion, bell pepper, and parsley in a large bowl.
- Whisk together olive oil, apple cider vinegar, minced garlic, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss to combine.
- Cover and refrigerate for at least 60 minutes before serving to allow flavors to meld.
Notes
This salad can be made ahead of time and keeps well in the fridge for up to 5 days. Add avocado slices for creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg