Zesty Three Bean Medley Salad
Enjoy this refreshing and nutritious salad as a side dish or a light meal option!
Equipment
- Small mixing bowl
- Whisk or spoon
Ingredients
- 1 ½ cups cooked kidney beans
- 1 ½ cups cooked garbanzo beans chickpeas
- 1 ¾ cups cooked green beans cut into bite-sized pieces
- ¼ cup onions minced
- ¼ cup olives sliced
- 2 tablespoons diced pimento
- ¼ cup lemon juice
- ¼ cup water
- 3 tablespoons honey or maple syrup for vegan option
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon Bragg Liquid Aminos or soy sauce
Instructions
- n a large mixing bowl, combine the cooked kidney beans, garbanzo beans, green beans, minced onions, sliced olives, and diced pimento.
- Stir well to combine.
- In a small mixing bowl, whisk together the lemon juice, water, honey, onion powder, garlic powder, and Bragg Liquid Aminos to make the dressing.
- Pour the dressing over the bean and vegetable mixture.
- Mix well until everything is evenly coated.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Place the Zesty Three Bean Medley Salad in the refrigerator for several hours or overnight to allow the flavors to marinate.
- Before serving, give the salad a good stir and adjust the seasoning if necessary.
Notes / Tips / Wine Advice:
Wine Advice:
This vibrant salad pairs well with a light and crisp white wine such as Sauvignon Blanc or a dry rosé.Nutritional Information
Calories: 200 kcal | Carbohydrates: 35 g | Protein: 10 g | Fat: 3 g | Fiber: 9 g | Sugar: 10 g