Description
A refreshing and healthy salad made with three types of beans, fresh basil, and a zesty lemon dressing.
Ingredients
Scale
- 1 cup green beans, trimmed and cut
- 1 cup kidney beans, drained and rinsed
- 1 cup chickpeas, drained and rinsed
- 1/4 cup fresh basil, chopped
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- Boil water in a pot and blanch green beans for 2-3 minutes.
- Drain and cool the green beans under cold water.
- In a large bowl, combine green beans, kidney beans, chickpeas, basil, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- This salad can be made a day ahead.
- Store leftovers in an airtight container in the fridge.
- Feel free to add other vegetables like bell peppers or cucumbers.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Lemon Basil Three Bean Salad, healthy salad, vegan salad