During the summers, one of my favorite things to do is to put together a few salads at the beginning of the week so I have healthy, premade options available for lunches or even to use as a side for a weeknight dinner.
Why it matters…
Incorporating beans 3-4 times a week is an easy way to improve heart health. Even consuming 1/2 cup servings of beans daily can help with lower LDL cholesterol. Additionally, beans offer
Italian Bean Salad
12
servings15
minutes0
minutes176
kcalIngredients
1 Can 1 Chickpeas (15 oz- drained and rinsed)
1 Can 1 Kidney Beans (15 oz- drained and rinsed)
1 Can 1 Cannellini Beans (15 oz- drained and rinsed)
1/4 Cup 1/4 Shallot (medium shallot) diced
1.5 Cup 1.5 Cucumber- finely chopped
1 Cup 1 Carrot- finely chopped
1/2 Cup 1/2 Italian parsley- chopped
2 Tsp 2 Oregano (dried)
2 Tbsp 2 Rosemary (fresh) chopped
1/4 Cup 1/4 Red wine vinegar
1/4 Cup 1/4 Extra virgin olive oil
1 Tsp 1 Dijon mustard
3 Tbsp 3 Lemon juice
Salt- to taste
Pepper- to taste
Directions
- Chop the cucumber and carrots; dice the shallots and place in a bowl.
- Drain and rinse the beans and add to the bowl.
- Add the oregano, parsley, and rosemary.
- Mix the lemon juice, red wine vinegar, olive oil and dijon mustard. Once blended, add to the bowl withe the beans and until dressing coats the entire salad.
- Add salt and pepper to taste.