Ingredients and Weight:
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) great northern beans, rinsed and drained
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 cucumber, diced (about 1 cup)
- 1 red onion, thinly sliced (about 1/2 cup)
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled feta cheese
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Combine all ingredients in a large bowl and stir to combine.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for later.
Nutritional Information:
Per serving (1 cup):
- Calories: 230
- Fat: 4g
- Protein: 12g
- Carbohydrates: 35g
- Fiber: 8g
- Sodium: 530mg
Dish Characteristics:
- Colorful and vibrant
- Crunchy and refreshing
- Protein-rich
- Perfect for summer picnics or parties
User Comments:
- "This salad is so easy to make and so delicious! It's the perfect side dish for any summer meal."
- "I love the combination of beans, vegetables, and feta cheese. It's so flavorful and satisfying."
- "This salad is a great source of protein and fiber. It's a healthy and delicious way to get your daily dose of vegetables."
Special Precautions and Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have fresh cilantro, you can use dried cilantro instead.
- You can add other vegetables to the salad, such as corn, zucchini, or tomatoes.
- The salad can be stored in the refrigerator for up to 3 days.
