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Italian Bean Salad

Italian Bean Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 263
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1/2 small red onion, finely chopped
  • 1 red bell pepper, diced
  • 1/4 cup chopped fresh parsley
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 small garlic clove, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt, plus more to taste
  • 1/8 tsp black pepper
  • Pinch of sugar (optional)

Method
 

  1. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, pepper, and optional sugar until the dressing looks cloudy.
  2. Add the beans, bell pepper, onion, and parsley. Toss gently to coat, then let the salad sit at room temperature for 10 minutes.
  3. Toss again, taste for seasoning, and pile into a serving bowl. Serve right away, or cover and chill.

Notes

The salad tastes even better after a few hours in the fridge, so it’s perfect for meal prep. If you need it right away, go ahead; the dressing is plenty punchy even without a long rest.