Three Bean Salad

Name: Three Bean Salad
Prep time: 15 min
Yield: 6 servings
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.

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Popular Conditions & Diets

Three Bean Salad

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.

Explore More

HalalMediterraneanArthritisBreast CancerLung CancerColorectal CancerProstate CancerKidney CancerCeliac DiseaseMelanoma Cancer

Three Bean Salad

Three Bean Salad

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!

Ingredients

Instructions

Explore More

Three Bean Salad

Three Bean Salad

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!

Ingredients

Instructions

Explore More

More Recipes by Tina Gravalos

More Recipes by Tina Gravalos