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Zesty Three Bean Medley Salad
Enjoy this refreshing and nutritious salad as a side dish or a light meal option!
Portions:
6
Preparation Time:
15
minutes
mins
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Equipment
large mixing bowl
Small mixing bowl
Whisk or spoon
airtight container
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
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Course
Salad
/
Side Dish
Diets
Gluten Free
/
Low Carb
/
Vegetarian