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In a Jiffy Bean Salad

by 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

  1. Combine all ingredients in a large bowl and serve.

Nutrition Information Per Serving

Calories:

359

Calories from Fat:

359

Total Fat:

21.3

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.

Read more about me...