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Quick and Easy Bean Salad
This Quick and Easy Bean Salad is ready in mere minutes so it's perfect for those occasions when you have no time to cook. Not only that, but it also happens to be a simple and tasty way to add more beans to your diet!
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
6
Calories
289
kcal
Author
Sonia! The Healthy Foodie
Ingredients
1
19 oz can
kidney beans
rinsed and drained
1
19 oz can
can chickpeas
rinsed and drained
1
19 oz can
can navy beans
rinsed and drained
1
small onion
minced
1
clove
garlic
minced
1
cup
grated red cabbage
2-3
tbsp
fresh parsley
chopped
2-3
tbsp
fresh mint
chopped
2
tbsp
extra-virgin olive oil
2
tbsp
lime juice
1
tbsp
salt
1
tsp
black pepper
US Customary
-
Metric
Instructions
Place all the ingredients in a large mixing bowl and toss to combine.
Cover and refrigerate for 2 to 3 hours before serving, to allow for flavors to meld.
Keep leftovers in the refrigerator for up to 4-5 days.
Nutrition
Calories:
289
kcal
|
Carbohydrates:
43
g
|
Protein:
15
g
|
Fat:
6
g
|
Sodium:
1684
mg
|
Potassium:
661
mg
|
Fiber:
12
g
|
Sugar:
1
g
|
Vitamin A:
305
IU
|
Vitamin C:
14.7
mg
|
Calcium:
91
mg
|
Iron:
4.5
mg