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By Clean Cut Nutrition

Three Bean Salad

Name: Three Bean Salad
Cuisine: American
Ingredients: 3 (15-ounce) cans beans, drained and rinsed (cannellini, black beans and chickpeas); ½ medium onion, finely chopped; 1 medium cucumber, finely chopped; 3 tablespoons drained capers; ½ cup fresh parsley, finely chopped; ¼ cup red wine vinegar or apple cider vinegar; ¼ cup olive oil; 1 teaspoon Dijon mustard; ¾ teaspoon pink Himalayan salt, plus more to taste; ¼ teaspoon fresh ground black pepper

5 steps

Week 2

Updated at: Thu, 17 Aug 2023 12:03:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories236.3 kcal (12%)

Total Fat10.1 g (14%)

Carbs22.1 g (9%)

Sugars1.9 g (2%)

Protein9.4 g (19%)

Sodium497.3 mg (25%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 x 15 ouncecans beans

drained and rinsed, cannellini, black beans and chickpeas

0.5onion

medium, finely chopped

1cucumber

medium, finely chopped

3 tablespoonsdrained capers

½ cupFresh Parsley

finely chopped

For the dressing

¼ cupred wine vinegar

or apple cider vinegar

¼ cupolive oil

1 teaspoondijon mustard

¾ teaspoonHimalayan salt

pink, plus more to taste

¼ teaspoonblack pepper

fresh ground

Instructions

Step 1

Fun tip: Add the chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This helps remove some of the “raw” flavor of the onion so that it does not overpower a meal

Step 2

In a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper.

Step 3

Add the beans, drained onion, cucumber, parsley and capers to the dressing. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.

Step 4

The salad will keep stored in an airtight container in the fridge up to 4 days.

Step 5

Makes 6 servings