Three Bean Salad



for 5 servings

½ red onion

½ large English cucumber

½ cup fresh parsley

15 oz chickpeas(425 g), 1 can deplete and flushed

15 oz kidney bean(425 g), 1 can deplete and flushed

15 oz cannellini bean(425 g), 1 can depleted and flushed

¼ cup olive oil(60 mL)

¼ cup red wine vinegar(60 mL)

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon pepper


Meagerly cut the red onion and add to an enormous bowl.

Quarter the cucumber, evacuate the seeds and bones, at that point add to the bowl with the red onion.

Utilize a fork to expel the leaves from the parsley, at that point finely slash and add to the bowl.

Include the chickpeas, kidney beans, and cannellini beans to the bowl.

In a fluid estimating cup or little bowl, join the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.

Pour the dressing over the serving of mixed greens and blend well until equitably disseminated.


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