Mediterranean Three Bean Salad
Refreshing, protein-packed Three Bean Salad with a bright lemony dressing & fresh herbs. Great for meal prep and take-along lunches!
Servings6 medium bowls
Ingredients
- 15 oz. can red kidney beans
- 15 oz. can garbanzo beans
- 15 oz. can black beans
- 3 roma tomatoes (or grape/cherry)
- 1/2 small red onion (or green onions)
- 1 cucumber
- 1/2 cup fresh parsley (or less to taste)
- 1/2 cup fresh cilantro (or less to taste)
For the lemon-garlic dressing:
- 3 Tbsp. lemon juice (about 1 lemon)
- 1-2 cloves garlic, minced
- 1 Tbsp. red wine vinegar
- 1 Tbsp. olive oil (omit for oil-free)
- Salt to taste
Instructions
- Rinse and drain beans. Add to a large mixing bowl.
- Dice tomato and cucumber. Finely dice red onion. Roughly chop herbs, large stems removed. Add to bowl.
- In a small bowl, add dressing ingredients and stir to combine.
- Pour dressing over salad and toss well.
- Add more lemon juice, vinegar, or salt to taste if desired.
- Can serve immediately, but best after it chills in the fridge. (Simply re-stir before serving as some dressing will settle.)
Notes
Storing: Store in an airtight container in the fridge for 4-5 days.
Herbs: If you don't care for cilantro, use 1 cup parsley (or vice versa). This has a lot of herbs, so decrease if desired.
Other additions: Add avocado, bell pepper, kale, etc.
Nutrition Per Serving (Estimate)
Calories: 229 kcal | Carbohydrates: 37 g | Protein: 13 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 722 mg | Fiber: 13 g | Sugar: 4 g | Vitamin A: 823 IU | Vitamin C: 26 mg | Calcium: 96 mg | Iron: 4 mg