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In a Jiffy Bean Salad
February 23, 2011 by
Leanne Vogel
August 30, 2017
Reach for this simple recipe when 10 minutes is all you have to prepare dinner. Serve with rice wraps and melted cheese, as a topping on spinach, or mixed in with leftover quinoa.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves:
8
Ingredients
- 1 can cooked red kidney beans
- 1 can cooked black beans
- 1 can cooked chickpeas
- 1 medium red onion, diced small
- 1 red pepper, diced small
- 1/2 cup fresh parsley, chopped
- 1/3 cup apple cider vinegar
- 1/3 cup fresh lemon juice
- 2/3 cup grape seed oil or olive oil
- 1 teaspoon sea salt
- freshly ground pepper
Instructions
- Combine all ingredients in a large bowl and serve.
Nutrition Information Per Serving
Calories:
359
Calories from Fat:
191.7
Total Fat:
21.3 g
Saturated Fat:
2.1 g
Sodium:
212 mg
Carbs:
33 g
Dietary Fiber:
9.4 g
Net Carbs:
23.6 g
Sugars:
6.8 g
Protein:
10.1 g
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
