Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- ½ cup red bell pepper, diced
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese (optional)
For the Dressing:
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt & pepper to taste
Instructions
- In a large bowl, combine black beans, chickpeas, kidney beans, red bell pepper, cucumber, red onion, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, oregano, salt, and pepper.
- Pour dressing over the salad and toss until well coated.
- Let sit for at least 15 minutes to allow flavors to blend.
- Sprinkle with feta cheese (if using) and serve chilled or at room temperature.
- Prep Time: 10 Min
- Cook Time: 10 Min
Nutrition
- Serving Size: 1
- Calories: 280