Name: Italian Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: italian
Ingredients: 1 can kidney beans (rinsed and drained); 1 can cannellini beans (rinsed and drained); 1 can chickpeas (rinsed and drained); 1 cup cucumber (diced small); 1 cup cherry tomatoes (halved); 1/2 cup red onion (diced small); 1/3 cup parsley (finely chopped); 2 tbsp white wine vinegar; 2 tbsp lemon juice; 1/4 cup olive oil; 1/2 tbsp honey; 1 clove garlic (finelly minced or microplaned); 1 tsp dijon mustard; 1/2 tsp salt

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Italian Bean Salad

Nutrition Facts

Per serving · recipe makes 8 · 10m total

Servings

Calories

12% of a 2,000 cal day

242KCAL

Protein

11g21% DV

% DAILY VALUE

Total Fat9g

11%

Saturated1g

Unsaturated8g

—

Total Carbs32g

12%

Fiber8g

29%

Total Sugars6g

—

incl. Added Sugars1g

Starch18g

—

Sodium423mg

18%

% Daily Value is based on a 2,000 calorie day.

A colorful mix of kidney beans, white beans, and chickpeas tossed with fresh vegetables and zesty vinaigrette. Protein-rich and bright, it improves as it sits.

Ingredients

8 SERVINGS

1 cankidney beans — rinsed, drained
1 cancannellini beans — rinsed, drained
1 canchickpeas — rinsed, drained
1 cupcucumber — diced small
1 cupcherry tomatoes — halved
½ cupred onion
⅓ cupparsley — finely chopped

Dressing

2 tbspwhite wine vinegar
2 tbsplemon juice
¼ cupolive oil
½ tbsphoney
1garlic — finely minced or microplaned
1 tspdijon mustard
½ tspsalt

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

10m total

Read the method on The Balanced NutritionistJamie N, Registered Dietitian’s original page

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sideitaliansaladbeansdairy freegluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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