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Three Bean Salad
Black beans, white beans and garbanzo beans in a fresh tasting salad.
Course
Salad, Side Dish, Vegetable
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
12
people
Calories
44
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Ingredients
1
15.5 oz can
Garbanzo Beans
1
15.5 oz can
Black Beans
1
15.5 oz can
White Beans
½
cup
green onions
chopped
½
cup
roma tomato
chopped
1
Tablespoon
fresh parsley
chopped
Dressing
¼
cup
olive oil
2
Tablespoons
white wine vinegar
¼
teaspoon
red pepper flakes
¼
teaspoon
sugar
⅛
teaspoon
salt
⅛
teaspoon
pepper
US Customary
-
Metric
Instructions
Rinse and drain canned beans. Add to a large mixing bowl.
1 15.5 oz can Garbanzo Beans,
1 15.5 oz can Black Beans,
1 15.5 oz can White Beans
Add chopped onions, tomatoes and parsley to beans. Mix lightly
½ cup green onions,
½ cup roma tomato,
1 Tablespoon fresh parsley
Dressing
Combine olive oil, vinegar, red pepper flakes, sugar, salt and pepper together
¼ cup olive oil,
2 Tablespoons white wine vinegar,
¼ teaspoon red pepper flakes,
¼ teaspoon sugar,
⅛ teaspoon salt,
⅛ teaspoon pepper
Add dressing to beans
Toss lightly
Serve or cover and refrigerate. Toss before serving.
Notes
Tips:
1 roma tomato equals approximately ½ cup chopped tomato
6 green onions are approximately ½ cup chopped green onions
When chopping parsley, it’s easier to do a fine chop if your parsley is dry, not wet
Don’t leave out the red pepper flakes! You can add a bit more if you like spicy or reduce just a touch if you don’t.
Always taste your salad and add additional salt and pepper if needed
Stir salad just before serving
Nutrition
Serving:
0.5
cup
|
Calories:
44
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
27
mg
|
Potassium:
40
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
164
IU
|
Vitamin C:
3
mg
|
Calcium:
5
mg
|
Iron:
1
mg