Simple 3-Bean Salad
This colorful salad is quick to make, full of plant-based protein and fiber, and perfect for a light
lunch, a side dish, or a make-ahead meal.
Ingredients
- 1 cup chickpeas, cooked and drained
- 1 cup kidney beans, cooked and drained
- 1 cup green or black beans, cooked and drained
- ½ cucumber, chopped
- ½ bell pepper, chopped
- ¼ red onion, finely chopped
- A handful of fresh parsley or dill
Simple Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- Salt and freshly ground pepper, to taste
- ½ teaspoon dried oregano, optional
Directions
- Add all the beans, cucumber, pepper, onion, and herbs to a bowl.
- Whisk together the olive oil, lemon juice or vinegar, salt, pepper, and oregano.
- Pour the dressing over the salad and gently toss.
- Let it sit for 15-30 minutes before serving to allow the flavors to come together.