Ingredients
Scale
- one 15-ounce can chickpeas, rinsed and drained
- one 15-ounce can kidney beans, rinsed and drained
- one 15-ounce can cannellini beans, rinsed and drained
- 1 cup halved cherry or pear tomatoes
- 1 cup finely chopped fresh parsley
- ½ large english cucumber, chopped
- ½ small red onion, peeled and sliced thinly
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine all of the salad ingredients in a large bowl.
- In a separate bowl, whisk together the dressing ingredients until well blended.
Notes
For best flavor, let the salad sit for at least 30 minutes before serving.
Feel free to add or substitute other beans or vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.