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Bean Summer Salad

A vibrant and hearty bean summer salad featuring a colorful mix of bell peppers, cherry tomatoes, red onion, olives, and four types of beans, tossed with fresh herbs and a tangy-sweet Dijon vinaigrette.
Prep Time10 minutes
Course: Recipes, Salad, Side Dish
Cuisine: American
Diet: Low Calorie
Servings: 14.5 servings
Author: Krista Pool

Ingredients

Salad ingredients:

  • 1/4 cup diced banana peppers 22g
  • 1/2 cup cherry tomatoes sliced in half (160g)
  • 1/2 cup red onion diced (37g)
  • 1/2 red bell pepper 70g
  • 1/2 orange bell pepper 70g
  • 1/2 cup green olives sliced (70g)
  • 1 can black beans 15 oz.
  • 1 can garbanzo beans 15 oz.
  • 1 can kidney beans 15 oz.
  • 1 can cannellini beans 15 oz.
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh cilantro chopped

Dressing Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Strain and rinse all beans well. Add to a large mixing bowl.
  • Add the remaining salad ingredients.
  • In a small bowl combine all the dressing ingredients. Pout over the bean salad and gently mix.
  • Refrigerate at least 2 hours before serving. Toss gently again before serving to mix in the dressing.

Notes

  • Search Stay Fit Mom Bean Summer Salad in MyFitnessPal and MacrosFirst to add to your food diary.

Nutrition

Serving: 115g (1/2 cup) | Calories: 191kcal | Carbohydrates: 20.6g | Protein: 6.6g | Fat: 9.4g | Fiber: 5g