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 chickpeas, drained and rinsed
- 1/2 red onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
0
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the beans, onion, bell pepper, and cilantro.
- In a separate bowl, whisk together the olive oil, vinegar, oregano, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to coat.
- Serve immediately or refrigerate for later.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10 grams
- Saturated fat: 1 gram
- Cholesterol: 0 milligrams
- Sodium: 280 milligrams
- Carbohydrates: 35 grams
- Dietary fiber: 10 grams
- Sugar: 5 grams
- Protein: 15 grams
Dish Characteristics:
- Refreshing and flavorful
- Packed with protein and fiber
- Easy to prepare and customizable
- Suitable for vegans and vegetarians
User Comments:
- "This salad is a great way to get your veggies in. It's healthy and delicious!"
- "I love the sweet and tangy dressing. It complements the beans perfectly."
- "This salad is so versatile. I've added corn, avocado, and even chopped bacon to it."
- "I make a big batch of this salad on Sunday and eat it all week for lunch. It's a great way to meal prep."
Special Precautions and Tips:
- If you don't have any red wine vinegar, you can substitute white wine vinegar or lemon juice.
- For a spicier salad, add a pinch of cayenne pepper to the dressing.
- This salad is best served chilled, so refrigerate it for at least 30 minutes before serving.
