Introducing our GO-TO aspect for summer season gatherings (and past!): three bean salad! It travels properly, retains properly, and comes collectively quick with easy, reasonably priced pantry staples.
Plus, it’s filled with fiber, crunchy veggies, and a flavorful, herby French dressing that makes you need extra! Who knew beans could possibly 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 music goes, proper? 😉 Properly, we are saying it ought to! As a result of beans are among the best sources of fiber, and fiber is without doubt one of the keys to selling good well being!
The dressing on these beans makes it EASY to get your fiber in. Olive oil, crimson wine vinegar, dried oregano, salt, pepper, and maple syrup mix for a punchy, subtly candy, Italian-inspired dressing!
Recent celery and crimson onion present a refined crunch, and non-obligatory recent parsley is a pleasant, herby addition in case you have it round!
A trifecta of beans (chickpea, cannellini, and kidney) present a lovely distinction of colours and textures. Stir the whole lot collectively and you could have simply made the simplest, most nourishing, flavor-packed dish to hit your kitchen this summer season!
We hope you LOVE this three bean salad! It’s:
& SO fast & straightforward!
It’s the reply for grab-and-go lunches, summer season gatherings, highway journeys, when it’s too scorching to activate the oven, and any time you will have a largely naked fridge with celery and onions staring you down! If you wish to make it right into a easy meal, we expect this salad could be nice served with recent greens and avocado toast.
Extra Summer time Salads
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Servings 6 (Servings)
Stop your display from going darkish
- 2-3 Tbsp olive oil
- 1/3 cup crimson wine vinegar
- 1/4 tsp dried oregano
- 3/4-1 tsp sea salt
- 1/4 tsp black pepper (non-obligatory)
- 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 crimson onion, diced (1/2 medium onion yields ~3/4 cup or 72g)
- 1/2 cup chopped recent parsley (non-obligatory)
To a big mixing bowl, add olive oil, crimson wine vinegar, oregano, sea salt, black pepper (non-obligatory), and maple syrup. Whisk to mix.
Subsequent, add drained and rinsed cannellini beans, kidney beans, chickpeas, diced celery, diced crimson onion, and chopped parsley (non-obligatory). Stir properly to mix. Style and alter 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 info is a tough estimate calculated with the lesser quantity of salt and with out non-obligatory substances.
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