Three-Bean Salad

Three-Bean Salad Recipe
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.
4

Worthy of a special occasion

Yield:

Makes 4 to 8 servings

Recipe from

Real Simple

Nutritional Information

Calories 205
Caloriesfromfat 40 %
Fat 9 g
Satfat 1 g
Cholesterol 0 mg
Sodium 675 mg
Carbohydrate 26 g
Fiber 7 g
Sugars 4 g
Protein 7 g

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

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.

Note:

Sara Quessenberry,

June 2006
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