Easy Three-Bean Salad

recipe
Prep: 4 minutes. Since this recipe calls for whole cans of beans, you'll have enough salad left over for another meal. Just store the extra in an airtight container in the refrigerator, and it will keep for up to one week.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 153
Caloriesfromfat 46 %
Fat 7.8 g
Satfat 0.9 g
Monofat 5.3 g
Polyfat 1.3 g
Protein 4.9 g
Carbohydrate 16 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 288 mg
Calcium 36 mg

Ingredients

1 (16-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup balsamic vinegar
Romaine lettuce leaves (optional)

Preparation

Combine all ingredients in a bowl; toss. Cover and chill. Serve on lettuce leaves, if desired.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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