recipe name
recipe name

21st Century 3-Bean Salad

21st Century 3-Bean Salad

21st Century 3-Bean Salad

Ingredients

  • 1 can
    BPA free, unsalted canned kidney beans
  • 1 can
    BPA free, unsalted canned chickpeas
  • 1 cup
    steamed green beans, cut into thirds
  • 1 1 kg
    orange bell pepper, diced
  • 3 1 kg
    green onions, thinly sliced
  • 1 cup
    packed fresh parsley, minced
  • 1 cup
    fresh lemon juice (1-2 lemons)
  • 1 1 kg
    Zest of organic lemon
  • 1 tkdk
    apple cider vinegar
  • 1 tkdk
  • 1 tkdk
    date syrup

Cooking Directions

  1. In a large mixing bowl combine the kidney beans, chickpeas, green beans, bell pepper, green onion, and parsley.

  2. In a small bowl, whisk together the remaining ingredients. Pour the dressing over the bean mixture and toss to coat.

  3. Chill salad in the fridge for at least 30 minutes before devouring. This salad gets better the longer it marinates, so it's great for packed lunches throughout the week!

Additional Info

The base of 3-bean salad; kidney, garbanzo, and green beans, is already quite nutritious but the dressing typically calls for tons of white sugar (my mom's used 1/2 cup!) and oil. I replaced the sugar with one tablespoon of date syrup, eliminated the oil, and added some lemon zest to lighten up the salad. With my modifications the real superstars of this salad were able to shine: beans full of fiber and veggies bursting with vitamin C.

Detailed nutritional info