This three-bean salad with Mediterranean flavors is full of good things for you. This dish goes well with barbecues, picnics, or as a light lunch. It's healthy and filling because it's full of protein and fiber.
Ingredients: 1 can chickpeas, drained and rinsed. 1 can kidney beans, drained and rinsed. 1 can cannellini beans, drained and rinsed. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 3 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 tablespoon lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.
Instructions: In a large bowl, combine the chickpeas, kidney beans, cannellini beans, diced bell peppers, chopped red onion, parsley, and basil. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the bean mixture and toss until well combined. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Prep Time: 15 minutes
Cook Time: 0 minutes
AIDT













