Description
A vibrant summer salad, perfect for picnics or potlucks.
Let the flavors meld in the fridge for an even tastier treat!
Ingredients
Scale
- 14 oz (397 g) can of organic chick peas
- 14 oz (397 g) can of Northern beans
- 14 oz (397 g) can of dark red kidney beans
- 1 handful fresh basil leaves
- 4 cloves raw garlic
- 1 bell pepper
- 2 spring onions
- 1 lemon Juice
- Olive oil
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- Drain all of the cans of beans and rinse well with cold water. Let them drain for a few minutes, then add to a large serving bowl.
- Add the olive oil (approximately 2 tablespoons) and remaining ingredients. Mix well.
- Cover and refrigerate. The flavors will develop over a few hours or days.
- Give it a good stir before serving and adjust the salt and pepper accordingly. Add additional olive oil sparingly, if needed.
Notes
- For a zestier salad, use a combination of lemon and lime juice.
- Toasted pine nuts or slivered almonds would add a delightful crunch.
- This salad can be made ahead of time; the flavors improve with time in the refrigerator.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 10
- Protein: 8