Ingredients for Quick Bean Salad
- Beans
- Red Pepper
- Green Pepper
- Shallot
- Celery
- Olive Oil
- White Wine Vinegar
- Honey
- Fresh Parsley
- Salt And Pepper
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How to Make Quick Bean Salad
- In a large bowl, combine 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (15-ounce) can of chickpeas (drained and rinsed), 1/2 cup chopped red onion, 1/2 cup chopped bell pepper (any color), 1/4 cup chopped fresh parsley, and 1/4 cup olive oil.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, salt, and pepper to taste.
- Pour the dressing over the bean mixture and toss gently to combine.
- Serve immediately for a fresh, vibrant salad, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve over a bed of lettuce for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
1g
Carbs
1g