Vegetable and Bean Salad
This Mixed Bean Salad is a vibrant dish that combines fresh vegetables, mixed beans, a drizzle of olive oil and some of your favourite herbs! It is one of the easiest, most satisfying salad recipes that can be enjoyed all year round! Serve for lunch, or as a side dish for dinner or healthy snack anytime throughout the day.
Servings: 6 servings
Equipment
- Large Serving Bowl
Ingredients
- 1 cup Bell Peppers tri-colour, any combination, diced
- 1 cup Cucumbers diced
- 1 cup Celery diced
- 1 cup Tomatoes seeds removed, diced
- ⅓ cup Green Onions sliced
- ½ cup Red Onion diced
- 1 cup Whole Corn Kernels drained
- 1 cup Red Kidney Beans rinsed and drained
- 1 cup Black Beans rinsed and drained
- 1 cup Chickpeas rinsed and drained
Dressing
- 3 tbsp Italian Seasoning I used the Club House Brand (McCormick)
- 1 tbsp Sugar
- 1 tsp Black Pepper
- 1/4 tsp Salt more or less to taste
- 3 tbsp Olive Oil
- Fresh Parsley finely chopped for garnish
- Squeeze of Lemon Juice
Instructions
- Combine chickpeas, red kidney beans, black beans, corn, celery, bell peppers, cucumbers, tomatoes, red onions and green onions in a large bowl. Toss or stir well so that all ingredients are well-combined.
- Season with Italian seasoning, sugar, black pepper and salt if needed, olive oil and lemon juice.
- Garnish with fresh parsley and another squeeze of fresh lemon juice if desired and refrigerate for at least 30 minutes and serve!
Nutrition
Calories: 213kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 680mg | Potassium: 535mg | Fiber: 9g | Sugar: 7g | Vitamin A: 381IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 4mg