Description
This Lemon Basil Three Bean Salad is refreshing, bright, and easy to prepare. It combines chickpeas, white beans, and black beans with lemon, basil, and fresh vegetables for a simple vegan side dish perfect for summer meals and gatherings.
Ingredients
Scale
- 1 15 oz can chickpeas rinsed and drained
- 1 15 oz can white beans rinsed and drained
- 1 15 oz can black beans rinsed and drained
- 1/4 medium red onion minced
- 3 cloves garlic crushed or minced
- 1 cup cherry tomatoes quartered or halved
- Zest of one lemon
- 1/4 cup fresh basil minced
- 2 tablespoons extra virgin olive oil optional
- Juice of two lemons
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or more to taste
- Fresh cracked black pepper to taste
Instructions
- Rinse chickpeas white beans and black beans thoroughly under cold water and drain very well
- Add the beans to a large bowl with minced red onion garlic cherry tomatoes lemon zest and fresh basil
- Pour in lemon juice and olive oil if using then add garlic powder red pepper flakes salt and black pepper
- Toss everything together until evenly combined and coated with the dressing
- Cover the bowl and refrigerate for at least one hour to allow the flavors to marinate before serving
Notes
- Allow the salad to marinate for at least one hour in the refrigerator for best flavor
- For deeper flavor let the salad marinate overnight before serving
- Rinse and drain the beans very well so the salad does not become watery
- For the freshest texture add the cherry tomatoes right before serving if storing the salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: One Bowl
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg