Meatless Monday: Fast & Easy Three-Bean Salad

Fourth of July is right around the corner. I plan on spending it with my family at a friend’s BBQ and want to bring something healthy but filling that everyone will enjoy. I decided on this Fast & Easy Three-Bean Salad. It’s a great dish to serve during the summer, especially for barbecue’s and potluck gatherings. The celery, parsley and rosemary give this dish a nice, fresh taste. And best of all, you can just throw all the ingredients into one bowl and it takes no more than 15 minutes!
I enjoy eating this on its own, over salad greens, or as a side dish.

Ingredients

  • 1 15 oz can kidney beans
  • 1 15 oz can garbanzo beans
  • 1 15 oz can cannellini beans
  • 2 celery stalks, chopped finely
  • 1/2 red onion, chopped finely
  • 1 handful fresh parsley, finely cut
  • 1 tbsp fresh finely cut rosemary
  • 1/4 cup (60 ml) apple cider vinegar, unfiltered
  • 1/4 cup (60 ml) pure maple syrup (or agave or any other natural sweetener of your choice)
  • 1/4 cup (60 ml) olive oil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Mix all ingredients in a large bowl.
  2. Cover and refrigerate for at least 20-30 minutes to let flavors meld.
  3. Taste and serve.
Prep Time: 15 minutes
Total Time: 45 minutes

Servings: 8

Calories: 260

Fat: 8g

Trans Fat: 1g

Cholesterol: 0mg

Sodium: 260mg

Carbohydrates: 39g

Fiber: 11g

Sugars: 8g

Protein: 11g