Ingredients and Weight:
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the chickpeas, kidney beans, black beans, red onion, green bell pepper, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
- Pour the dressing over the bean mixture and toss to coat.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 150 per serving
- Fat: 7 grams
- Protein: 10 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
Dish Characteristics:
- Refreshing and light
- Vibrant colors and flavors
- Suitable for vegans and vegetarians
- Easy to prepare and make-ahead
User Comments:
- "This salad is a great way to pack in some extra veggies."
- "The combination of beans, herbs, and lemon is perfect."
- "I love that this salad is so versatile. I've served it as a side dish, main course, and even as a dip."
- "This salad is a hit with my family and friends."
- "I highly recommend this recipe!"
Special Precautions and Tips:
- If you can't find fresh parsley and mint, you can substitute 1 tablespoon dried parsley and 1 tablespoon dried mint.
- To make a gluten-free version of this salad, use gluten-free bread or crackers for serving.
- This salad can be stored in the refrigerator for up to 3 days.
