Eating bean salad is a great choice for a number of reasons. It combines a variety of beans, such as black beans, pinto beans, and garbanzo, each offering a wealth of plant-based protein and fiber that promote muscle health and digestive regularity. Bean salad is also highly versatile, allowing you to experiment with different dressings and ingredients to suit your taste preferences. It’s a convenient, make-ahead option that’s perfect for meal prep, providing a satisfying and nutritious addition to any meal or a hearty standalone dish. Plus, with its refreshing and varied textures, bean salad is not only healthy but also enjoyable to eat.

Ingredients

• 15 ounce canned low sodium black beans
• 15 ounce canned garbanzo beans
• 15 ounce canned pinto beans
• 14.5 ounce can (or 1 ¾ cup fresh) diced tomatoes
• 2 each celery stalk, medium carrots and/or green onions, diced
• 1 fresh lime
• ¼ teaspoon table salt
• ¼ teaspoon black pepper
• 1 tablespoon oil and vinegar dressing

Directions

1. Drain and rinse beans. In large bowl mix together beans, tomatoes and choice of additional vegetables (e.g., celery, carrots, green onion).
2. Add lime juice, seasonings, oil and vinegar dressing. Adjust with salt. Let sit for 30 minutes to soak flavors.
3. Serve with lettuce, pasta or choice of side.

This material is funded, in part, by the USDA's Supplemental Nutrition Assistance Program (SNAP). This institution is an equal opportunity provider.

Nutrition Facts

8 servings per recipe
Serving size: 6 oz
Calories 150 per serving

Published by: Weding, H., 2024, Tri Bean Salad, Extension | University of Nevada, Reno, Recipes

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