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Rainbow Three Bean Salad Bowl
15 minServes 4Nutri-Score A€
A
15 min
15 minRainbow Three Bean Salad Bowl
what you need
Ingredients
red kidney beans (canned, rinsed and drained)Pantry240 g- cannellini beans (canned, rinsed and drained)Pantry240 g
- chickpeas (canned, rinsed and drained)Pantry240 g
red bell pepper (diced)Produce1 piece
red onion (finely diced)Produce1 piece
parsley (chopped)Produce15 g
olive oil (extra virgin)Pantry45 ml- lemon juice (freshly squeezed)Produce30 ml
- red wine vinegarPantry15 ml
saltSpices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
226kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 6 g
what you’ll use
Tools
Mixing bowl
Colander
Whisk
step by step
Method
- Step 1
Rinse the beans
- Place the red beans, cannellini beans and chickpeas in a colander.
- Rinse well under cold water and drain thoroughly.
- Step 2
Prepare the vegetables
- Dice the red bell pepper.
- Finely dice the red onion and chop the parsley.
- Step 3
Make the dressing
- Whisk the olive oil, lemon juice and red wine vinegar in a small bowl.
- Season with salt and black pepper.
- Step 4
Build the bowl
- Combine the beans, bell pepper, red onion and parsley in the mixing bowl.
- Pour over the dressing and toss until everything is well coated.
- Step 5
Rest and serve
- Let the salad sit so the flavors meld, then serve cold or at room temperature.
most cooked first