Easy Three-Bean Salad

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 46%
  • Fat: 7.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.9g
  • Carbohydrate: 16g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 288mg
  • Calcium: 36mg

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

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