Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (60)
Three Bean Salad
NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 21%
CARBS 34G45% OF CAL
10G FIBER1G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 15G45% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Three types of beans in a tangy vinaigrette with mustard and maple syrup, studded with celery and red onion. Best chilled for several hours so the flavors meld together.
sideamericansalad🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces green beans (cut into 1-inch pieces)
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 garlic cloves (grated)
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 teaspoon sea salt
- ½ cup very thinly sliced red onion
- Freshly ground black pepper
- 1½ cups cooked chickpeas (drained and rinsed)
- 1½ cups cooked kidney beans (drained and rinsed)
- 2 celery ribs (thinly sliced)
- ½ cup finely chopped fresh parsley
At a glance
PER SERVING · TIME 20M
CAL 15%·PRO 21%
CARBS 34G45% OF CAL
10G FIBER1G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 15G45% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 293mg
- Total sugar
- 8g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 521mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.