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Triple Bean Salad

Photo: Karry Hosford
Yield 12 servings (serving size: 1/2 cup)
"This salad was inspired by a dish served in a small sandwich shop that my husband and I used to frequent. We loved it so much that I tried my best to re-create it. It can be served as a side dish or over a bed of lettuce as a light lunch." --CL Reader

Ingredients

  • 1/2 cup chopped green onions
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 (15.5-ounce) can garbanzo beans, drained
  • 1 (15.5-ounce) can kidney beans, drained
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt

Nutrition Information

  • calories 128
  • caloriesfromfat 30 %
  • fat 4.2 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.2 g
  • protein 5.8 g
  • carbohydrate 20.8 g
  • fiber 6.3 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 321 mg
  • calcium 34 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.