This easy and colorful three-bean salad is perfect for summer picnics or potlucks. The combination of creamy kidney beans and nutty chickpeas in a tangy dressing is a crowd-pleaser.
INGREDIENTS
- ½ red onion
- ½ large english cucumber
- ½ cup fresh parsley
- 15 oz chickpeas, 1 can, drained and rinsed
- 15 oz kidney bean, 1 can, drained and rinsed
- 15 oz cannellini bean, 1 can, drained and rinsed
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
DIRECTIONS
- Thinly slice the red onion and add to a large bowl.
- Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
- Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
- Add the chickpeas, kidney beans, and cannellini beans to the bowl.
- In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
- Pour the dressing over the salad and mix well until evenly distributed.
- Enjoy!
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