Three Bean Salad for the Forth

The 4th of July is code for vacation, BBQs, and indulging in everything good in the world. It is no secret that food is one of my favorite indulgences. However, this year I’m not going to feel so guilty on the 5th of July because I made a healthy, yet delicious three bean salad! It is quick, easy and requires no cooking so you won’t be stuck in the kitchen missing all the fun!

Three Bean Salad

Ingredients:

1 16 oz can of Red Beans

1 16 oz can of White Beans

1 16 oz can of Black Beans

1/3 cup Olive Oil

2 tbsps Red Wine Vinegar

1/4 cup Fresh Parsley

1/4 cup finely chopped Red Onion

1/4 cup chopped Green Bell Pepper

1/2 Teaspoon Ground Mustard

Salt and Pepper to taste

 

1.) Strain all three cans of beans in a colander. Rinse with cold water.

2.) Finely chop the red onion and green bell pepper. (I chopped the onions a little smaller than the pepper.)

3.) Whisk together the olive oil, red wine vinegar, fresh parsley, ground mustard, salt and pepper in a separate bowl.

4.) Combine the beans, vegetables and vinaigrette in a serving dish. Toss to ensure the vinaigrette is equally distributed. Taste test 🙂 (add salt and pepper as needed).

5.) Wait approximately 30 minutes before serving so all of the flavors blend together. This dish is best served cold or at room temperature.

How easy is that?! The end result is light and fresh. The peppers and red onion add a great touch of crunch to the smooth textured beans. Besides tasting fantastic, this dish is good for you too! Averaging about 135 calories per serving, you get 8 grams of protein and 10% of your daily iron intake. Enjoy and feel great doing so!

Hope you have a great 4th of July!

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