This works well as a main course or side dish. If you are making the salad in advance, you can freshen it up with a bit more dressing and/or salt and pepper when you are ready to serve.
Source: Stephanie Kay
In a large colander, drain and rinse the chickpeas, black beans and kidney beans and set aside.
In a small bowl or jar, combine the olive oil, mustard, honey, garlic, salt and black pepper. Whisk together until emulsified and well combined. Set aside
In a large bow, combine the diced vegetables and beans, and give it a good stir to ensure everything is well combined.
Drizzle the salad with the dressing and toss again to ensure everything is well coated. Taste the salad and season with additional salt and pepper to taste
The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 190 | ||
Calories from Fat: 68 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 61mg | 2 % | |
Potassium 689mg | 18 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 19.4g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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