Ingredients
1. Make the Beans:
● Rinse and drain the chickpeas, black beans, and kidney beans, as well as the canned corn.
2. Dice and chop vegetables:
● Cut the red and green bell peppers into dice.
● Dice the cucumber and finely cut the red onion.
3. Prepare the Dressing:
● Whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Season with salt and pepper to taste.
4. Combine the following ingredients:
● Combine the chickpeas, black beans, kidney beans, corn, chopped bell peppers, red onion, and cucumber in a large mixing basin.
5. Garnish with fresh herbs:
Toss in the cilantro. Everything should be combined gradually.
6. Dressing
● Pour over the bean and vegetable mixture the prepared dressing. Toss until all of the ingredients are well-coated.
7. Optional:
● For extra taste, top with crumbled feta cheese.
8. Chill before serving:
● Fridge the salad to chill for at least 30 minutes to enable the flavors to blend.
Enjoy chilled!
This mixed bean salad is not only healthful but also flexible. Feel free to add your favorite veggies or alter the dressing.
A mixed bean salad’s nutritional information is as follows:
Calories: 209.2 to 276
Fat in total: 2–6.3 g
Cholesterol: 0.0 mg
The salt intake: 506.5 mg
Total Carbohydrates: 29–61 g
Fiber: 9–12 g
Protein: 8.6-14 g
