Italian Bean Salad
This vegetable protein-packed salad is made with a simple 2-ingredient Italian dressing and makes such an elegant summer side dish!
Servings: 10 people
Calories: 541kcal
Equipment
- 1 mesh strainer or colander
- 1 cutting board and knife
- 1 mixing bowl
Ingredients
- 15 oz. can garbanzo beans
- 15 oz. can cannellini beans
- 15 oz. can kidney beans
- ½ cup red onion - thinly sliced
- ½ cup kalamata olives - sliced In halves and thirds
- 1 yellow bell pepper - diced
- 2 tbsp parsley - finely chopped
- 1 cup cherry tomatoes - sliced in half
- ½ cup crumbled feta
- 2 oz. red wine vinegar
- 1 oz. olive oil
Instructions
- Pour 15 oz. cans of garbanzo beans, kidney beans and cannellini beans into a strainer or colander and rinse under water. Set aside.
- Thinly slice ½ red onion. Slice ½ cup kalamata olives into halves or thirds. Dice 1 yellow bell pepper into tiny pieces. Finely chop 2 tbsp. parsley. Slice 1 cup cherry tomatoes in half.
- Gently stir all ingredients in a mixing bowl with ½ cup feta, 2 oz. red wine vinegar and 1 oz. olive oil. Optionally top with a little chopped parsley and feta for garnish. Serve cold.
Notes
This salad will last for up to a week in the fridge, when placed in a sealed container.
You may want to give it a toss in the vinegar and olive oil before serving once it’s been sitting in the fridge for a while.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 6ounces | Calories: 541kcal | Carbohydrates: 103g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 1610mg | Potassium: 90mg | Fiber: 32g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 27mg | Calcium: 442mg | Iron: 15mg