Triple Bean Salad

Photo: Karry Hosford

"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

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.8g
  • Carbohydrate: 20.8g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 321mg
  • Calcium: 34mg

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

Preparation

  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.
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