Summer Bean Salad
A vibrant, refreshing summer bean salad featuring chickpeas, kidney beans, mandarin oranges, and fresh herbs, perfect for light gatherings and warm-weather meals.
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon sugar ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1 (19 oz) can chickpeas, drained ⓘ
- 1 (19 oz) can red kidney beans, drained
- 1 bell pepper, thin 1-inch strips ⓘ
- 1/2 medium red onion, thin strips ⓘ
- 1/4 cup chopped parsley ⓘ
- 2 (11 oz) cans mandarin oranges, drained ⓘ
- lettuce leaves ⓘ
Instructions
- Whisk together olive oil, red wine vinegar, salt, sugar, and black pepper to make the dressing; set aside.
- In a large bowl, combine chickpeas, kidney beans, bell pepper strips, red onion strips, chopped parsley, and drained mandarin oranges.
- Toss the bean mixture with the prepared dressing until evenly coated.
- Serve the salad on lettuce leaves.
Nutrition & Diet Analysis (per serving)
442
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).