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Photo by: Photo: Karry Hosford

Triple Bean Salad

"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

Cooking Light AUGUST 2003

Yield: 12 servings (serving size: 1/2 cup)

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

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.

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

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Triple Bean Salad recipe