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Ingredients
3 cups cooked beans (see recipe above)
1 medium red onion, minced
1 large clove garlic, minced
1 medium red bell pepper, cored and finely chopped
2 teaspoons fresh minced herbs like savory, marjoram, thyme or oregano
1 tablespoon minced fresh parsley
2 tablespoons fruity olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
Nutritional analysis per serving
50 grams carbs; 300 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 12 grams fiber; 269 milligrams sodium; 18 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients and mix well. The salad can be eaten immediately or refrigerated. It becomes even more flavorful if it sits for a couple of hours.
If desired, roast the red pepper, cut up and add to salad. To make a light supper or lunch, drain a can of water-packed tuna and break up into small chunks; add to salad. Or serve the salad with roasted or broiled chicken, pork or lamb or sauteed or broiled fish.
Private Notes