Three Bean Salad

Name: Three Bean Salad
Prep time: 15
Total time: 15
Ingredients: Garbanzo Beans; Pinto Beans; Kidney Beans; Extra-Virgin Olive Oil; Lemon Juice; Zucchini; Red Onion; Celery; Fresh Parsley; Sea Salt

Recipe by Tina Gravalos

Ingredients

Serves

Beans are an excellent source of protein, fibre and minerals. They are a staple in vegetarian, vegan and Mediterranean diets. Having cans of beans in your pantry is a great way to whip up a quick meal and still be able to get loads of nutrients!

Side

Lunch

Quick Meal

Ingredients

1 14oz can

Garbanzo Beans

drained, rinsed well

1 14oz can

Pinto Beans

drained, rinsed well

1 14oz can

Kidney Beans

drained, rinsed well

3 Tbsp

Extra-Virgin Olive Oil

2 1/2 lemons

Lemon Juice

1 small

Zucchini

diced

1/2 small

Red Onion

finely chopped

2 stalks

Celery

diced

2 Tbsp

Fresh Parsley

finely chopped

1/2 tsp

Sea Salt

Instructions

Add beans, zucchini, onion, celery, parsley to a large bowl and toss.

Add the olive oil and lemon juice to a small bowl and whisk with a fork to emulsify.

Pour dressing onto beans and toss.

Taste and add more flavour if needed.

Serve right away or put in the fridge for 30-60 minutes to let the beans and vegetables soak up the dressing.

Store in an air-tight container in the fridge for up to 3 days. Mix again before eating.

Notes: Use beans that have no added salt.

More Recipes by Tina Gravalos

Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.