Tuscan bean salad
Prep Time
10 mins
Total Time
10 mins
This Tuscan bean salad is filled with plant-based protein from three different beans. Packed with flavor from fresh herbs, sun-dried tomatoes and a zesty dressing. Comes together in just 15 minutes!
Servings: 6 servings
Ingredients
- 1 (400g, 14 oz) can cannellini beans, drained and rinsed
- 1 (400g, 14 oz) can chickpeas, drained and rinsed
- 1 (400g, 14 oz) can kidney beans, drained and rinsed
- 1 red pepper, chopped
- ½ cup sun dried tomatoes in oil, drained and chopped, oil reserved
- ½ red onion chopped
- ⅓ cup fresh flat leaf parsley, chopped
- ⅓ cup fresh dill, chopped
- ⅓ cup fresh basil, chopped
Dressing
- ¼ cup olive oil or reserved oil from the sun-dried tomatoes
- 1 large lemon juiced
- 2 garlic cloves minced
- 1 tablespoon honey
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes
Instructions
-
In a serving bowl, stir together the ingredients for the dressing.
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Add the beans, chopped pepper, sun dried tomatoes, red onion, and chopped herbs to the bowl with the dressing and gently toss.
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Let sit to marinate for at least 30 min before serving. Stir it up and top with some extra herbs and before serving.