Best Bean Salad for 8 People

Ingredients and Weight:

• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

0 minutes

Difficulty Level:

1 (Easy)

Preparation Method Steps:

1. In a large bowl, combine the kidney beans, black beans, pinto beans, bell peppers, onion, and cilantro.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
3. Pour the dressing over the bean mixture and toss to coat.
4. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 10 grams
• Saturated Fat: 1 gram
• Cholesterol: 0 milligrams
• Sodium: 300 milligrams
• Carbohydrates: 30 grams
• Dietary Fiber: 10 grams
• Sugar: 5 grams
• Protein: 10 grams

Dish Characteristics:

• Colorful and visually appealing
• Fresh and flavorful
• Healthy and nutritious
• Easy to make ahead of time

User Comments:

• "This is the best bean salad I've ever had!"
• "I love the variety of beans and vegetables in this salad."
• "The dressing is perfectly balanced and really makes the flavors pop."
• "This salad is great for summer gatherings or as a side dish for grilled meats."
• "I highly recommend this recipe!"

Special Precautions and Tips:

• If you don't have apple cider vinegar, you can substitute white vinegar or red wine vinegar.
• To save time, you can use canned bell peppers.
• Be sure to refrigerate the salad for at least 30 minutes before serving so the flavors can meld together.