Ingredients for Three Bean And Tomato Salad
- Garbanzo Beans
- Cannellini Beans
- Green Beans
- Red Onion
- 2 cups chopped fresh tomatoes
- Olive Oil
- Garlic
- Dried Thyme
- Dried Oregano
- Dried Basil
- Balsamic Vinegar
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How to Make Three Bean And Tomato Salad
- Drain one (15-ounce) can of kidney beans, one (15-ounce) can of pinto beans, and one (15-ounce) can of cannellini beans. Rinse thoroughly under cold water and set aside.
- In a large bowl, combine the drained beans with 2 cups of chopped fresh tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, and 2 tablespoons of olive oil.
- Add 2 tablespoons of red wine vinegar (or apple cider vinegar), 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently toss to combine.
- Cover the bowl and refrigerate for at least 2 hours, or preferably longer (up to overnight), to allow the flavors to meld and the salad to chill completely.
- Serve cold and enjoy! Garnish with extra fresh herbs before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
46g
Fat
13g
Carbs
13g
