Ingredients and Weight:
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup chopped red onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Combine all ingredients in a large bowl.
- Toss to combine.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 200 per serving
- Protein: 15 grams
- Carbohydrates: 30 grams
- Fat: 5 grams
Dish Characteristics:
- Colorful and visually appealing
- Crunchy and flavorful
- Refreshing and light
- Suitable for vegetarians and vegans
User Comments:
- "This salad is so easy to make and so delicious. It's the perfect side dish for any summer cookout."
- "I love the combination of the different beans and vegetables. It's so satisfying."
- "This salad is healthy and refreshing. It's a great way to get your daily dose of vegetables."
Special Precautions and Tips:
- For a tangier salad, add a splash of white wine vinegar.
- For a sweeter salad, add a tablespoon of honey.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
