In a Jiffy Bean Salad

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.

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Nutrition Information Per Serving

  • Calories: 359
  • Calories from Fat: 192
  • 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