Italian Bean Salad
This Italian bean salad is a bright protein-rich mix of beans, fresh vegetables, and a zesty vinaigrette. It's perfect for meal prep, making it an easy side dish or light lunch option that tastes even better as it sits.
Servings: 8
Ingredients
- 1 can kidney beans rinsed and drained
- 1 can cannellini beans rinsed and drained
- 1 can chickpeas rinsed and drained
- 1 cup cucumber diced small
- 1 cup cherry tomatoes halved
- 1/2 cup red onion diced small
- 1/3 cup parsley finely chopped
Dressing
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 tbsp honey
- 1 clove garlic finelly minced or microplaned
- 1 tsp dijon mustard
- 1/2 tsp salt
Instructions
- In a large mixing bowl add beans, cucumber, tomatoes, red onion and parsley.
- In a small bowl whisk together vinegar, lemon juice, olive oil, honey, garlic, dijon mustard and salt. Add additional salt to taste.
- Pour vinaigrette over the bean and veggie mixture and toss gently to combine.
Notes
- Swap in any beans that you enjoy or have on hand.
- For more veggies, add a bell pepper.
- To save time use your favorite bottled Italian dressing or vinaigrette.
- Rinse and dry the beans.
- Store leftovers in an airtight container in the fridge for up to 4 days. Dressing will settle to the bottom of the container so gently toss with combine before serving.
Nutrition
Serving: 1cup | Calories: 205kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 433mg | Potassium: 308mg | Fiber: 8g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 3mg
