Mediterranean Bean Salad

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

1 15-ounce can garbanzo beans, rinsed and drained

1 15-ounce can cannellini beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1/4 cup red onion, chopped fine

3/4 cup celery, chopped

1 small cucumber, peeled seeded and chopped

3/4 cup fresh Italian parsley, chopped

1/4 cup fresh basil, chopped

2 tomatoes, chopped fine

1/4 cup Parmesan cheese, finely grated

1/2 cup Kalamata olives, optional

1/3 cup pepperoncini, optional

Three Bean Salad Dressing

1/4 cup extra-virgin olive oil

juice of 1-1/2 lemons

1 clove garlic, peeled and minced

1/2 teaspoon dried Italian seasoning

ground pepper and sea salt to taste

Instructions

In a large bowl, add the ingredients for the salad and toss.

Drizzle the dressing over the ingredients and toss again.

Refrigerate for 45-60 minutes before serving.

In a small bowl, whisk together the olive oil, lemon juice, garlic and Italian seasoning. Or add everything to a mason jar, seal the lid tightly and shake well.

Nutrition

• Taille de Portion: 1
• Calories: 332
• Lipides Totaux: 12 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0 g
• Cholestérol: 3 mg
• Sodium: 718 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 10 g
• Protéines: 14 g