Introducing our GO-TO facet for summer time gatherings (and past!): three bean salad! It travels nicely, retains nicely, and comes collectively quick with easy, inexpensive pantry staples.
Plus, it’s filled with fiber, crunchy veggies, and a flavorful, herby French dressing that makes you need extra! Who knew beans might be so irresistible!? Simply 10 minutes and 1 bowl required to make this bean-filled magnificence. Allow us to present you the way!
Beans, beans, the magical fruit, the extra you eat, the extra you’re feeling GREAT! That’s how the tune goes, proper? ???? Effectively, we are saying it ought to! As a result of beans are top-of-the-line sources of fiber, and fiber is likely one of the keys to selling good well being!
The dressing on these beans makes it EASY to get your fiber in. Olive oil, purple wine vinegar, dried oregano, salt, pepper, and maple syrup mix for a punchy, subtly candy, Italian-inspired dressing!
Recent celery and purple onion present a delicate crunch, and non-compulsory contemporary parsley is a pleasant, herby addition in case you have it round!
A trifecta of beans (chickpea, cannellini, and kidney) present an exquisite distinction of colours and textures. Stir all the things collectively and you’ll have simply made the simplest, most nourishing, flavor-packed dish to hit your kitchen this summer time!
We hope you LOVE this three bean salad! It’s:
& SO fast & simple!
It’s the reply for grab-and-go lunches, summer time gatherings, highway journeys, when it’s too sizzling to activate the oven, and any time you have got a largely naked fridge with celery and onions staring you down! If you wish to make it right into a easy meal, we predict this salad could be nice served with contemporary greens and avocado toast.
Extra Summer season Salads
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Servings 6 (Servings)
Forestall your display screen from going darkish
- 2-3 Tbsp olive oil
- 1/3 cup purple wine vinegar
- 1/4 tsp dried oregano
- 3/4-1 tsp sea salt
- 1/4 tsp black pepper (non-compulsory)
- 1 tsp maple syrup
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can chickpeas, drained and rinsed
- 4 stalks celery, diced (4 stalks yield ~1 cup or 120 g)
- 1/2 medium purple onion, diced (1/2 medium onion yields ~3/4 cup or 72g)
- 1/2 cup chopped contemporary parsley (non-compulsory)
To a big mixing bowl, add olive oil, purple wine vinegar, oregano, sea salt, black pepper (non-compulsory), and maple syrup. Whisk to mix.
Subsequent, add drained and rinsed cannellini beans, kidney beans, chickpeas, diced celery, diced purple onion, and chopped parsley (non-compulsory). Stir nicely to mix. Style and regulate as wanted, including extra olive oil for richness, vinegar for punch, salt for total taste, or maple syrup for sweetness. Serve at room temperature or let marinate within the fridge for half-hour earlier than serving.
Retailer leftovers in an hermetic container refrigerated for as much as 3-5 days. Not freezer pleasant.
*Diet data is a tough estimate calculated with the lesser quantity of salt and with out non-compulsory elements.
Serving: 1 serving Energy: 218 Carbohydrates: 31.9 g Protein: 10.8 g Fats: 6.5 g Saturated Fats: 0.8 g Polyunsaturated Fats: 0.9 g Monounsaturated Fats: 3.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 480 mg Potassium: 415 mg Fiber: 9.5 g Sugar: 4.9 g Vitamin A: 22 IU Vitamin C: 1.7 mg Calcium: 56 mg Iron: 1.1 mg