from-cookinglight

Triple Bean Salad

Triple Bean Salad Photo: Karry Hosford

Ingredients

  • 1/2 cup chopped green onions
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 (15.5-ounce) can garbanzo beans, drained
  • 1 (15.5-ounce) can kidney beans, drained
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt

Preparation


Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.



    "This salad was inspired by a dish served in a small sandwich shop that my husband and I used to frequent. We loved it so much that I tried my best to re-create it. It can be served as a side dish or over a bed of lettuce as a light lunch." --CL Reader
  • Yield: 12 servings (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 128
Caloriesfromfat per serving: 30%
Fat per serving: 4.2g
Saturated fat per serving: 0.3g
Monounsaturated fat per serving: 1.7g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 5.8g
Carbohydrate per serving: 20.8g
Fiber per serving: 6.3g
Cholesterol per serving: 0.0mg
Iron per serving: 1.6mg
Sodium per serving: 321mg
Calcium per serving: 34mg