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

Quantity Unit Name Link Alternatives
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)
cup packed fresh parsley, finely chopped
3 green onions, finely chopped
DRESSING:
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

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

Prep Time: 10 minutes
Serving Size: 5-8 servings
Jonathan Ewald
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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