Speedy 3-Bean Salad

Beans provide protein, amino acids, and fiber. They’re a secret weapon for blood sugar control. This recipe is an easy and tasty way to eat your beans.

Life and Health tip: The salad will taste even better the next day. Store it in the fridge for up to 3-4 days.

Ingredients

  • SALAD:
  • 1 (15 oz.) can green beans, drained and rinsed
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1-2 stalks celery, sliced
  • 1 jalapeño, seeded and finely chopped (optional)
  • ⅓ cup packed fresh parsley, finely chopped
  • 3 green onions, finely chopped
  • DRESSING:
  • ⅓ cup fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ - ¼ teaspoon salt

Instructions

  • Place beans and vegetables in a large bowl and mix.
  • In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
  • Pour dressing over salad and mix well.
  • Place in the fridge for 30 minutes to allow the flavors to develop.
  • Season with salt and adjust dressing to taste.

Ready in about 10 minutes
Makes 5-8 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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