In a Jiffy Bean Salad

February 23, 2011 by Leanne Vogel August 30, 2017

Reach for this simple recipe when 10 minutes is all you have to prepare dinner. Serve with rice wraps and melted cheese, as a topping on spinach, or mixed in with leftover quinoa.

Ingredients

• 1 can cooked red kidney beans
• 1 can cooked black beans
• 1 can cooked chickpeas
• 1 medium red onion, diced small
• 1 red pepper, diced small
• 1/2 cup fresh parsley, chopped
• 1/3 cup apple cider vinegar
• 1/3 cup fresh lemon juice
• 2/3 cup grape seed oil or olive oil
• 1 teaspoon sea salt
• freshly ground pepper

Instructions

1. Combine all ingredients in a large bowl and serve.

Nutrition Information Per Serving