Mixed Bean Salad

🛒 Ingredients

• Canned Kidney Beans, drained 80 g · 80 kcal
• Canned Cannellini Beans, drained 80 g · 80 kcal
• Canned Chickpeas, drained 60 g · 85 kcal
• Fresh Green Beans 30 g · 9 kcal
• Red Bell Pepper, diced 30 g · 9 kcal
• Red Onion, finely diced 15 g · 6 kcal
• Canned Corn, drained 20 g · 18 kcal
• Extra Virgin Olive Oil 10 g · 90 kcal
• Red Wine Vinegar 5 g · 1 kcal
• Fresh Parsley, chopped 2 g · 1 kcal

👨‍🍳 Instructions

1. If using fresh green beans, trim the ends and blanch them in boiling salted water for 2-3 minutes until tender-crisp; drain and immediately plunge into ice water to stop cooking, then drain again.
2. In a large bowl, combine the drained kidney beans, cannellini beans, chickpeas, blanched green beans (if used), diced red bell pepper, finely diced red onion, and drained corn.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create the dressing.
4. Pour the dressing over the bean mixture and toss gently to ensure all ingredients are well coated.
5. Stir in the fresh chopped parsley. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.