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Three Bean Salad
Three bean salad is an easy side dish and a picnic classic. This is vegan, gluten free and allergy friendly, so good!
Course
Sides
Keyword
Bean Salad, side salad
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
people
Calories
222
kcal
Author
Vegan Gluten Free Life
Ingredients
1
15 ounce
can black beans
drained and rinsed
1
15 ounce
can white beans
drained and rinsed
1
15 ounce
can kidney beans
drained and rinsed
1/2
cup
corn
fresh, frozen or canned
1
cup
tomatoes
chopped
1/4
cup
red onion
thinly sliced or chopped
1/4
cup
fresh basil or cilantro
chopped
1/2
teaspoon
salt
fresh ground black pepper
Light On Oil Vinegarette
2
tablespoons
fresh lemon
1/4
cup
red wine vinegar
1/8
cup
balsamic vinegar
2
tablespoons
extra virgin olive oil
1
tablespoon
agave
Instructions
In medium bowl add all beans, tomatoes, red onion, basil, corn, salt and pepper.
Place all the vinegarette ingredients into a jar with a lid. Shake until well-incorporated, pour over bean mixture.
Chill bean salad for an hour or serve at room temperature.
Notes
Remember to make it your own, have fun in the kitchen and enjoy infusing some veggies!
Nutrition
Serving:
1
cup
|
Calories:
222
kcal
|
Carbohydrates:
36
g
|
Protein:
11
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
514
mg
|
Potassium:
656
mg
|
Fiber:
10
g
|
Sugar:
5
g
|
Vitamin A:
220
IU
|
Vitamin C:
7
mg
|
Calcium:
81
mg
|
Iron:
4
mg