Three-Bean Salad

Photo: James Baigrie

Cannellini beans, kidney beans and chickpeas star in this easy bean salad that’s flavored with a tangy fresh herb and lemon vinaigrette.

Yield: Makes 4 to 8 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 40%
  • Fat: 9g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 675mg
  • Carbohydrate: 26g
  • Fiber: 7g
  • Sugars: 4g
  • Protein: 7g

Ingredients

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

Preparation

  1. In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.

    In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.
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