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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:




  • 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


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

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

21.3 g

Saturated Fat:

2.1 g


212 mg


33 g

Dietary Fiber:

9.4 g

Net Carbs:

23.6 g


6.8 g


10.1 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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