Three-Bean Salad

leo-40
Photo by James Baigrie
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4.0 stars based on 35 reviews
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  • Serves 4-8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 205 calories
    • Calories 40 calories from fat
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 675 mg
    • Protein 7 g
    • Carbohydrate 26 g
    • Sugar 4 g
    • Fiber 7 g

Ingredients

  1. Check 1 15-ounce can cannellini beans, drained and rinsed
  2. Check 1 15-ounce can chickpeas, drained and rinsed
  3. Check 1 15-ounce can kidney beans, drained and rinsed
  4. Check 2 celery stalks, finely chopped
  5. Check 1/2 red onion, finely chopped
  6. Check 1cup fresh flat-leaf parsley leaves, finely chopped
  7. Check 2tablespoons finely chopped fresh rosemary
  8. Check 3tablespoons fresh lemon juice
  9. Check 1/4cup extra-virgin olive oil
  10. Check 1teaspoon kosher salt
  11. Check 1/4teaspoon black pepper

Directions

  1. In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary. 
  2. In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
  3. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.