Protein and Fibre-Packed Three Bean Salad
If you're looking for an easy, nourishing dish that checks all the boxes, this Three Bean Salad is about to become a staple in your house! It's got plant-based protein, a satisfying texture, and serious health benefits. Made with chickpeas, black beans, and kidney beans, this colourful salad is more than convenient and budget-friendly. It's also a fibre powerhouse, and fibre is a nutrient that most of us are not getting enough of!
Did you know Health Canada estimates that Canadians are only getting about half of the fibre they should be getting in their daily diet?!
Fibre is extremely important for so many different reasons, from heart health to a healthy gut microbiome to helping you feel satiated longer.
Recipe makes about 4 servings and lasts 4-5 days in the fridge in an air-tight container.
Ingredients
- 1 cup kidney beans (canned or cooked & rinsed)
- 1 cup black beans (canned or cooked & rinsed)
- 1 cup chickpeas (canned or cooked & rinsed)
- 1/2 of a small red onion, diced
- 1 bell pepper (any colour), diced
- 1/4 cup fresh parsley or cilantro, chopped
- 1/2 cup of canned corn (optional)
Simple Dressing
- 3 tbsp organic olive oil
- 2 tbsp apple cider vinegar (or lemon juice)
- 1 tsp of Dijon mustard (if you're not a mustard fan, replace with tahini, horseradish, or a pinch of cayenne or turmeric)
- Salt & Pepper to taste
Directions:
- Add all your beans to a large mixing bowl.
- Mix in red onion, bell pepper, and herbs.
- Whisk dressing ingredients together in a separate bowl, and then pour over salad.
- Toss well and let sit for 10-15 minutes in the fridge to allow flavour to soak in.
- Serve chilled!
Find all ingredients at Jo Anne's Place. To see store hours, click here.
Made this recipe? Tag us on social media - we'd love to share your creation with our community!
