Italian Bean Salad
All you need is five minutes to make this Italian Bean Salad! It's a delicious side dish that's vegan, gluten free and heart healthy!
Servings: 6
Calories: 346kcal
Ingredients
- 1 15-ounce can great northern beans (or cannellini)
- 1 15-ounce can chickpeas (also called garbanzo beans)
- 1 15-ounce can black beans
- ¼ cup fresh snipped parsley
- ¼ cup plus 1 tablespoon white vinegar
- 2 tablespoons plus 1 teaspoon olive oil
- ¾ teaspoon garlic powder
- ½ teaspoon plus ⅛ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a fine mesh strainer or colander, drain and rinse your beans with cold water. Add your beans to a medium bowl.
- Rinse some fresh parsley and snip the leaves off the stems until you can measure out ¼ cup of loosely packed parsley. Add the parsley to your bowl of beans.
- In a liquid measuring cup, add your vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
- Serve the bean salad at room temperature. Store leftovers in the refrigerator for 5-6 days.
Nutrition
Calories: 346kcal | Carbohydrates: 51g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 748mg | Fiber: 16g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 5.2mg | Calcium: 106mg | Iron: 5.2mg