Description
A refreshing and nutritious Italian Grinder Bean Salad that combines a variety of beans and fresh vegetables, perfect for a light meal or side dish.
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper (any color), diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, kidney beans, black beans, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the bean and vegetable mixture and toss gently to coat all ingredients evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary.
Notes
- For added crunch, toss in some diced avocado just before serving.
- Substitute the beans with any variety you prefer, such as cannellini or pinto beans, for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg