Belly Full · by Amy Flanigan★ 5.0 (12)
Three Bean Salad
NUTRITION · PER SERVING15M COOK
CAL 18%·PRO 33%
CARBS 51G58% OF CAL
14G FIBER1G ADDED7G INTRINSIC30G OTHER8G TOTAL SUGAR
FAT 10G26% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful, no-cook bean salad with chickpeas, kidney beans, pinto beans, red onion, and parsley tossed in a lime vinaigrette. Budget-friendly and great for potlucks.
sideamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 15 ounce can chickpeas (rinsed and drained)
- 15 ounce can red kidney beans (rinsed and drained)
- 15 ounce can pinto beans (rinsed and drained)
- 1/2 medium red onion (finely diced)
- 1/2 bunch fresh parsley (chopped)
- 4 cloves garlic (minced)
- 2 medium limes (juiced)
- 3 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 1 1/2 teaspoons cumin
- 1/8 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon kosher salt
At a glance
PER SERVING · TIME 15M
CAL 18%·PRO 33%
CARBS 51G58% OF CAL
14G FIBER1G ADDED7G INTRINSIC30G OTHER8G TOTAL SUGAR
FAT 10G26% OF CAL
1G SAT9G 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
- Sodium
- 606mg
- Total sugar
- 8g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 574mg
- Calcium
- 150mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 606MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.