Three Bean Salad
A vibrant blend of kidney, northern white beans and garbanzo beans, kissed with garden-fresh herbs, spices and a tangy citrus dressing.
Entire recipe makes 8 portions. Enjoy for 1 WW and 185 calories.
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What you will need:
- Canned chickpeas
- Canned kidney beans
- Canned northern beans
- Celery
- Red onion
- Tomato
- Cucumber
- Pepperoncini peppers
- Fresh parsley
- Ken’s simply Greek vinaigrette
- Plain nonfat Greek yogurt
- Fresh lemon juice
- Grated parmesan
- Minced garlic
- Italian seasoning
- Salt
- Pepper
Three Bean Salad
A vibrant blend of chickpeas, kidney beans, and northern beans, kissed with garden-fresh herbs, spices and a tangy citrus dressing.
Servings: 8
Equipment
- Can opener
- Strainer
- Mixing bowls
- Knife
Ingredients
BEAN SALAD INGREDIENTS
- 1 1/2 Cups Chickpeas Drained and rinsed
- 1 1/2 Cups Kidney beans Drained and rinsed
- 1 1/2 Cups Northern white beans Drained and rinsed
- 2 Medium Celery stalks Diced
- 1/2 Medium Red onion DIced
- 1 Medium Cucumber Diced
- 1 Medium Tomato Diced
- 1/3 Cup Pepperoncini peppers Chopped
- 1/3 Cup Fresh Parsley Chopped
DRESSING
- 2 TBSP Ken's Simply Greek Vinaigrette
- 2 TBSP Nonfat plain Greek yogurt
- 2 TBSP Fresh lemon juice
- 1/4 Cup Grated parmesan cheese
- 1 TBSP Minced garlic
- 1 tsp Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Place all of the bean salad ingredients into a bowl
- In a separate bowl combine the dressing ingredients
- Pour the dressing over the bean salad ingredients and mix well
- Season to taste with salt and pepper and serve as is or place into the fridge to chill then serve.
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