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Crazy Good Bean Salad
This bean salad is great alone or as a simple side dish to chicken, fish or tofu.
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Course
Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine
American, Mediterranean
Servings
8
Diet
Vegetarian
Ingredients
1x
2x
3x
For the Dressing:
3
Tbsp
extra virgin olive oil
3
Tbsp
canola oil
3
Tbsp
balsamic vinegar
2
tsp
honey
¾
tsp
kosher salt
¼
tsp
red pepper flakes
1
tsp
Dijon mustard
1
clove
garlic
minced
For the Salad:
1
can
15 oz black beans
(rinsed and drained)
1
can
15 oz chickpeas beans
(rinsed and drained)
1
cup
fresh/frozen corn kernels
1
cup
diced green bell pepper
1
cup
chopped celery
¼
red onion
finely chopped
2
Tbs
chopped fresh parsley or basil
or both!
Instructions
In the bottom of a large bowl, combine dressing ingredients and whisk well.
Add remaining ingredients, toss and serve chilled or at room temperature.
Store in the refrigerator for up to 5 days.
Nutrition
Serving:
0.75
cup
Calories:
209
kcal
Carbohydrates:
21
g
Protein:
6
g
Fat:
12
g
Saturated Fat:
1
g
Sodium:
311
mg
Fiber:
6
g
Keyword
bean salad
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@dana_angelo_white
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#danawhiterecipes
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