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Three Bean Salad with Sweet Bell Peppers


Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


15 ounces chickpeas (garbanzo beans)
1 can, drained and rinsed
15 ounces kidney beans, canned
1 can, drained and rinsed
15 ounce white kidney beans, canned
1 can, drained and rinsed, or cannellini beans
1 each green bell peppers
dice into 1/4-inch cubes
1 each sweet red bell peppers
dice into 1/4-inch cubes
1 each banana peppers
dice into 1/4-inch cubes, optional
1 small red chili peppers
seeded and minced, optional
1 small red onion
about 1/2 cup
1 bunch parsley leaves
freshly chopped, about 3/4 cup
2 each rosemary sprigs
leaves finely chopped
2 tablespoons mint leaves
freshly chopped
3 tablespoons olive oil, extra-virgin
4 tablespoons apple cider vinegar
3 tablespoons honey
or maple syrupt
salt and black pepper
to taste


In a large bowl, add all the beans, bell peppers, banana pepper, red chili and artichoke hearts if using, red onion, parsley, rosemary and mint.

Toss until well mixed. Set aside.

In a small bowl, whisk together olive oil, vinegar and honey until well blended.

Pour the dressing over the bean mixture, and gently toss until evenly coated.

Season with salt and black pepper to taste.

You may need to add more vinegar or honey depending on your own taste.

The salad tastes best when it's chilled in the refrigerate for a few hours or overnight.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 446g (15.7 oz)
Amount per Serving
Calories 45723% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 364mg 15%
Total Carbohydrate 25g 25%
Dietary Fiber 14g 56%
Sugars g
Protein 33g
Vitamin A 52% Vitamin C 167%
Calcium 18% Iron 41%
* based on a 2,000 calorie diet How is this calculated?


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