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.
Yield
4 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| Dressing | |||
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | tablespoons |
apple cider vinegar
|
|
| 3 | tablespoons |
honey
or maple syrupt |
|
|
salt and black pepper
to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
1 can, drained and rinsed |
|
| 433.5 | ml/g |
kidney beans, canned
1 can, drained and rinsed |
*
|
| 433.5 | ml/g |
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 |
*
|
| 3E+1 | ml |
mint leaves
freshly chopped |
|
| Dressing: | |||
| 45 | ml |
olive oil, extra-virgin
|
|
| 6E+1 | ml |
apple cider vinegar
|
|
| 45 | ml |
honey
or maple syrupt |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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.
