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SkinnyMS

Mixed Bean and Vegetable Salad

With wholesome ingredients, this salad is a nutritious powerhouse and tastes fantastic.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb, Quick and Easy, Vegetarian
Servings: 12 people
Calories: 132kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric

Salad

  • 15 ounces dark red kidney beans can, rinsed and drained
  • 15 ounces light kidney beans or garbanzo beans, can, rinsed and drained
  • 15 ounces cannellini beans or navy beans, can, rinsed and drained
  • 5 celery stalks sliced, tough stalks and leaves discarded
  • 1 red onion diced small
  • 1 red, orange, or yellow bell pepper stemmed, seeded and chopped
  • 1/2 cup parsley fresh, chopped

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 lemon juiced
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika smoked or regular

Instructions

  • Whisk dressing.
  • Toss beans, onions, peppers, and parsley with dressing in a large salad bowl until evenly coated and mixed.
  • If a colder salad is preferred, chill one hour before serving. Salad will keep for up to 3 days in the fridge.
  • Enjoy!

Nutrition

Serving: 1cup | Calories: 132kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Sodium: 316mg | Fiber: 5g | Sugar: 3g |
SmartPoints (Freestyle): 4
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SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4