This is one of my new favorite lunches.  I love this tangy bean salad!  The cucumber really adds a refreshing feel and the dressing is so light and flavorful.  Not only is it super easy to throw together but the longer it sits the better it tastes!  This dish is perfect for potlucks and get togethers - make it a day or two ahead of time and you have a delicious and healthy dish ready to go!

Ingredients:

  • 1 can no salt added cannellini beans
  • 1 can no salt added kidney beans
  • 1 can no salt added garbanzo beans (chickpeas)
  • 1 cucumber, seeded and finely diced
  • 1/2 red onion, finely minced
  • 3/4 cup fresh parsley, finely chopped (using fresh parsley in this recipes is a must - no dried stuffed!)
  • 1/3 cup apple cider vinegar
  • 1 tbsp honey
  • 2 1/2 tbsp extra virgin olive oil
  • 1 1/2 tsp salt
  • 2-3 cloves garlic, minced (if you’re a garlic lover feel free to add in another clove)
  • 1 tbsp dijon mustard

Preparation:

  1. Place the beans in a large colander, rinse well with water and drain.

    Place the beans in a large colander, rinse well with water and drain

  2. In a large bowl mix together the beans, cucumber, onion and parsley.
  3. In a separate small bowl whisk together the vinegar, honey, olive oil, salt, garlic and mustard.
  4. Add the dressing to the beans and gently stir to coat.
  5. Chill the salad in the refrigerator for several hours to allow the beans to soak up the flavor of the dressing.

Nutritional Info:

Makes approximately 8 servings.

Serving size 1 cup.

Nutrients per serving:  Calories: 195, Cal. from Fat: 46, Total Fat: 5g, Sat. Fat: .5g, Carbs: 28.5g, Fiber: 9g, Sugars: 3.5g, Protein: 9g, Sodium: 38mg, Chol: 0mg

Notes:

Store any leftovers in an airtight container in the fridge for up to a week.  Stir gently each time before serving.

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1 Comments

 
  1. Abbybean says:

    Thanks for this recipe: it looks amazing! I have some beans all ready to become a salad and this will be the one I try.

 
 

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