Description
A flavorful and healthy bean salad featuring chickpeas, cannellini beans, and kidney beans with a zesty Dijon vinaigrette. Perfect for meal prep, picnics, or a light lunch.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill (optional)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- 1. In a large mixing bowl, combine the rinsed and drained chickpeas, cannellini beans, and kidney beans.
- 2. Add the finely chopped red onion, celery, fresh parsley, and fresh dill (if using) to the bowl.
- 3. In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano.
- 4. Pour the dressing over the bean and vegetable mixture.
- 5. Season generously with salt and freshly ground black pepper, and a pinch of red pepper flakes if desired.
- 6. Toss gently until all ingredients are well coated.
- 7. Cover and refrigerate for at least 30 minutes, preferably longer, to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Best served cold or at room temperature. Do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 300-350
- Sugar: approx. 5-7g
- Sodium: varies based on canned beans and added salt
- Fat: approx. 15-20g
- Carbohydrates: approx. 30-35g
- Fiber: approx. 8-10g
- Protein: approx. 8-10g