Three Bean Salad with Sweet Bell Peppers & Artichoke Hearts
Easy to make, and it's loaded with yumminess and packed with goodness.
Yield
4 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
chickpeas (garbanzo beans)
1 can, drained and rinsed |
|
| 15 | ounces |
kidney beans, canned
or black beans, 1 can, drained and rinsed |
*
|
| 15 | ounce |
white kidney beans, canned
1 can, drained and rinsed, or cannellini beans |
|
| ½ | cup |
artichoke hearts
marinated, drained and halved or quartered if too big |
*
|
| 1 | each |
green bell peppers
dice into 1/4-inch cubes |
|
| 1 | each |
sweet red bell peppers
dice into 1/4-inch cubes |
|
| 1 | small |
red onion
about 1/2 cup |
|
| 1 | bunch |
cilantro
freshly chopped, about 3/4 cup |
*
|
| 2 | tablespoons |
mint leaves
freshly chopped |
|
| Dressing | |||
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | tablespoons |
apple cider vinegar
|
|
| 3 | tablespoons |
honey
or maple syrupt |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
1 can, drained and rinsed |
|
| 433.5 | ml/g |
kidney beans, canned
or black beans, 1 can, drained and rinsed |
*
|
| 433.5 | ml/g |
white kidney beans, canned
1 can, drained and rinsed, or cannellini beans |
|
| 118 | ml |
artichoke hearts
marinated, drained and halved or quartered if too big |
*
|
| 1 | each |
green bell peppers
dice into 1/4-inch cubes |
|
| 1 | each |
sweet red bell peppers
dice into 1/4-inch cubes |
|
| 1 | small |
red onion
about 1/2 cup |
|
| 1 | bunch |
cilantro
freshly chopped, about 3/4 cup |
*
|
| 3E+1 | ml |
mint leaves
freshly chopped |
|
| Dressing: | |||
| 45 | ml |
olive oil, extra-virgin
|
|
| 6E+1 | ml |
apple cider vinegar
|
|
| 45 | ml |
honey
or maple syrupt |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large bowl, add all the beans, bell peppers, and artichoke hearts, red onion, cilantro, and mint.
Toss until well mixed. Set aside.
In a small bowl, whisk together olive oil, vinegar and honey until well blended.
Pour the dressing over the bean mixture, and gently toss until evenly coated.
Season with salt and black pepper to taste.
You may need to add more vinegar or honey depending on your own taste.
The salad tastes best when it's chilled in the refrigerator for a few hours or overnight.
