Three Bean Salad
Recipe by Tina Gravalos
Ingredients
10
Serves
6
Beans are an excellent source of protein, fibre and minerals. They are a staple in vegetarian, vegan and Mediterranean diets. Having cans of beans in your pantry is a great way to whip up a quick meal and still be able to get loads of nutrients!
Side
Lunch
Quick Meal
Ingredients
114oz can
Garbanzo Beans
114oz can
Pinto Beans
114oz can
Kidney Beans
3Tbsp
Extra-Virgin Olive Oil
2 1/2lemons
Lemon Juice
1small
Zucchini
1/2small
Red Onion
2stalks
Celery
2Tbsp
Fresh Parsley
1/2tsp
Sea Salt
Instructions
1
Add beans, zucchini, onion, celery, parsley to a large bowl and toss.
2
Add the olive oil and lemon juice to a small bowl and whisk with a fork to emulsify.
3
Pour dressing onto beans and toss.
4
Taste and add more flavour if needed.
5
Serve right away or put in the fridge for 30-60 minutes to let the beans and vegetables soak up the dressing.
6
Store in an air-tight container in the fridge for up to 3 days. Mix again before eating.
7
Notes: Use beans that have no added salt.
More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
