Description
A simple and nutritious five bean salad packed with protein and fiber. Perfect for a quick meal or side dish.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) green beans, drained
- 1 can (15 oz) wax beans, drained
- 1/2 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine all the beans, red onion, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper.
- Pour the dressing over the bean mixture and toss gently to coat.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Use fresh lemon juice instead of vinegar for a tangier taste.
- Add diced bell peppers for extra crunch and color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American