5 servings (~150 cal); MFP
2 cups cooked beans (mix of kidney beans, garbanzo beans, cannellini beans)
1 bell peppers (red, orange and yellow), cored and diced
1 Roma tomatoes (vine or grape tomatoes also work), seeded and diced
1/3 English cucumber (with skin), diced
1/2 red onion, diced
1/2 cup fresh parsley, finely chopped
Salt and freshly ground pepper, to taste
Balsamic Vinaigrette Dressing
1 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
0.5 tsp pure maple syrup or honey
1 tsp Dijon mustard
1-2 cloves of fresh garlic, minced or whole
1 teaspoon dried basil, oregano or parsley
Salt and freshly ground pepper, to taste
Prepare the Ingredients
Dice the bell peppers, tomatoes, cucumber and red onion into bite-sized pieces. Then, finely chop the fresh parsley.
Rinse and drain the kidney, garbanzo and cannellini beans to lower their sodium content and preserve their natural flavors.
Make the Dressing
In your choice of a blender, food processor, bowl with a whisk, dressing shaker or mason jar, combine the olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, minced garlic and dried herbs.
Season with salt and pepper according to your taste.
Blend, mix, whisk or shake until the dressing is well combined and perfectly smooth.
Build the Salad
In a large mixing bowl, combine the rinsed beans.
Add the diced vegetables and chopped parsley, spreading them out evenly.
Drizzle the dressing over the salad and toss gently, making sure everything is well-coated.
Though ready to serve immediately as a main dish, a colorful side or a nutritious dip, letting the salad marinate in the fridge for up to three hours can enhance its flavors.