RECIPE / Italian Bean Salad

Updated on

Recipe makes 4 servings.

Macros Per Serving: Protein: 25g  |   Fat: 17g  |  Carbs: 78g  |  Fiber: 15g  |  Calories: 495


INGREDIENTS:

  • 15 oz can red kidney beans, drained & rinsed
  • 15 oz can cannellini beans, drained & rinsed
  • 15 oz can chickpeas, drained & rinsed
  • 1/2 cup chopped red onion 
  • 1 red bell pepper, diced
  • 3-4 stalks celery, diced
  • 2 TB fresh parsley, chopped


DRESSING INGREDIENTS:

  • 2 TB dijon mustard
  • 1/2 TB honey
  • 1/4 cup fresh lemon juice
  • 1/4 cup EVOO
  • Splash apple cider vinegar
  • 1/2 tsp oregano flakes
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Himalayan salt & black pepper to taste


DIRECTIONS:

  1. Mix all dressing ingredients together in a bowl and combine well with a whisk. 
  2. Add salad ingredients and mix well.  

Older Post Back to I'll Start Monday Newer Post