Firehouse Multi-Bean Salad
A vibrant, protein-packed bean salad with fresh herbs and crunchy vegetables, perfect for picnics, potlucks, or healthy lunches that appeal to all tastes.
Ingredients
- 15 oz. can black beans ⓘ
- 15 oz. can kidney beans ⓘ
- 15 oz. can Northern beans ⓘ
- 15 oz. can garbanzo beans ⓘ
- 1 cup chopped tomato ⓘ
- 1 cup chopped yellow and red peppers ⓘ
- 1 cup chopped onion ⓘ
- 2/3 cup celery ⓘ
- 3 Tbsp. fresh basil ⓘ
- 2 Tbsp. fresh parsley ⓘ
- 2 Tbsp. olive oil ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1 1/2 tsp. fresh oregano ⓘ
- 1/2 tsp. ground red pepper ⓘ
Instructions
- Combine chopped tomato, yellow and red peppers, onion, and celery in a large bowl.
- In a separate bowl, mix olive oil, lemon juice, fresh basil, parsley, oregano, red pepper, salt, and pepper with 3/4 cup water.
- Pour the dressing over the beans and vegetables, toss to combine.
- Cover and refrigerate for 4 to 24 hours to allow flavors to meld.
Nutrition & Diet Analysis (per serving)
803
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).