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Three-Bean Salad Recipe

Looking for an easy Three-Bean Salad recipe? Learn how to make Three-Bean Salad using healthy ingredients.


Submitted by renigirl

Makes 12 servings



We love this chilled in the summer as an alternative to heavier (and fattier) potato salads.

Recipe Ingredients for Three-Bean Salad

15 oz. black beans
15 oz. red beans
15 oz. chickpeas
1 c. frozen corn
1 small onion
1 c. sliced celery
1/4 c. fresh cilantro
1/4 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

Recipe Directions for Three-Bean Salad

  1. Place all the beans and the frozen corn in a large colander and rinse with cool tap water. Shake to drain well. Place the beans and corn in a medium-size serving bowl.

  2. Peel and finely chop the onion, adding it to the bean mixture as you chop. Thinly slice the celery (2 ribs) and add it to the bowl. Coarsely chop the cilantro and add it to the bowl. Toss gently to mix the vegetables.

  3. Pour the oil into a 2-cup glass measure. Whisk in the vinegar, garlic powder, salt, and pepper. Pour the dressing over the bean mixture and stir until well coated. Serve at once or cover and chill until ready to serve, up to 24 hours.

Categories

Salads

Nutrition Facts
Serving Size 145.1g
Amount Per Serving
Calories
426
Calories from Fat
69
% Daily Value*
Total Fat
7.7g
12%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
74mg
3%
Potassium
1394mg
40%
Total Carbohydrates
68.8g
23%
Dietary Fiber
17.6g
70%
Sugars
6.2g
Protein
23.1g
Vitamin A 2% Vitamin C 8%
Calcium 12% Iron 36%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in manganese
  • High in thiamin
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