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Zesty 4 Bean Salad
This 4 bean salad has tender red, pinto and cannellini beans, plus protein-rich chickpeas, and a spicy vinaigrette. The perfect cold salad for a summer bbq, or add meat to make it a main dish!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American, Tex Mex
Servings:
8
Author:
Kevin Is Cooking
Ingredients
Vinaigrette
1/3
cup
olive oil
4
tbsp
red wine vinegar
1
tsp
sugar
1/2
tsp
ground cumin
salt
to taste
black pepper
to taste
Salad
15.5
oz
chickpeas
drained
15.5
oz
red beans
drained
15.5
oz
pinto beans
drained
15.5
oz
cannellini beans
drained
3
garlic cloves
minced
2
Roma tomatoes
diced
1
red onion
diced (use half, about 1/2 cup total)
1/4
cup
cilantro leaves
chopped
1/4
cup
parsley
chopped
Instructions
Mince garlic, dice red onion and tomato and add to a large bowl.
In a small bowl whisk together the Vinaigrette ingredients.
Add drained beans, cilantro and parsley to diced vegetables. Pour vinaigrette over and toss well to coat.
Refrigerate for an hour, covered. Stir before serving and taste for seasoning.
Nutrition
Calories:
372
kcal
|
Carbohydrates:
53
g
|
Protein:
18
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Sodium:
127
mg
|
Potassium:
692
mg
|
Fiber:
16
g
|
Sugar:
5
g
|
Vitamin A:
335
IU
|
Vitamin C:
7.9
mg
|
Calcium:
110
mg
|
Iron:
5.9
mg