Serves: 8
Ready In: 20 minutes
Why We Like It
This salad is just like the one Grandma used to make…minus the full cup of sugar! Not only delicious as a side dish, but makes a great lunch! Make it ahead of time and then enjoy it for several days on top of your favorite greens!
Make the Salad:
- 1 (15 oz) can cannellini beans (no salt added, rinsed and drained)
- 1 (15 oz) can black beans (no salt added, rinsed and drained)
- 1 (15 oz) can garbanzo beans (no salt added, rinsed and drained)
- 1 cup cherry tomatoes (cut in half)
- 1 red bell pepper (chopped, or color of your choice)
- 1/2 red onion (chopped)
- 1/4 cup fresh basil leaves (about 10 leaves, chopped, or 1 tsp dried basil)
Add to a large bowl and stir to combine. Set aside.
Make the Dressing:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp honey (or pure maple syrup)
- 1 tsp dijon mustard
- 1/4 tsp salt (omit if beans are not no salt added)
- 1/4 tsp black pepper
Add to a small bowl or mason jar and whisk or shake to combine. Pour dressing over the salad and stir to combine.
Serve and Enjoy!
- 4 cups fresh spinach (or romaine, or greens of your choice)
Serve three bean salad over greens, immediately or let the salad chill in the refrigerator for 30 minutes for the flavors to come together.
Nutrition Information for one serving (one cup)
- Calories: 225
- Fat: 8 g
- Saturated Fat: 0.9 g
- Cholesterol: 0 mg
- Total Carbohydrate: 30 g
- Fiber: 7.5 g
- Total Sugars: 5 g
- Added Sugars: 2 g
- Protein: 9 g
- Sodium: 95 mg
