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–+ servings

La Scala Bean Salad

A refreshing and nutritious bean salad featuring a mix of colorful beans, fresh vegetables, and a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Beans and Vegetables
  • 1 can canned chickpeas drained and rinsed
  • 1 can canned black beans drained and rinsed
  • 1 can canned kidney beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the chickpeas, black beans, kidney beans, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
  2. Toss the ingredients gently to mix them well.
Make the Dressing
  1. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss to coat evenly.
  2. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 1gFiber: 10gSugar: 3g

Notes

This salad can be made a day in advance and stored in the refrigerator. The flavors improve as it sits.

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