This healthy and easy three bean vegetable salad has all the right flavors. The light and tangy dressing is the icing on the cake in this gluten-free recipe. Canned black, kidney, and garbanzo (chickpeas) beans combine with fresh cucumber, tomatoes, and peppers to produce a clean eating side dish or vegetarian meal.
Course: Lunch, Main Dish, Side Dish, Vegetarian
Keyword: clean eating, fruit salad, gluten free, healthy, mediterranean, side dish, vegetarian
15ozcan black beans
15ozcan kidney beans
15ozcan garbanzo beans (chickpeas)
1English cucumber, chopped
1orange bell pepper, chopped
2cupsred grape tomatoes, halved
1/2 cupred onion, finely diced
1/2cupManzanilla olives, halved
1/4cupcrumbled feta cheese
1/4cupfresh basil, julienned(about 6 large leaves)
2Tbspred wine vinegar
1Tbspextra virgin olive oil
1/2tsp sea salt
1/4tspground black pepper
Pour the 3 cans of beans into a colander and rinse with water. Set aside to drain while you chop the veggies.
Chop all of the vegetables and place them in a large bowl. Add in the drained and rinsed beans.
Add all dressing ingredients to small bowl or mason jar and whisk together. I used my Matcha milk frother.
Pour dressing over vegetables and beans in the large bowl and gently mix. Add more salt and pepper if necessary. Serve immediately or store in the refrigerator.