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Lemon Basil Three Bean Salad

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A vibrant, refreshing salad combining kidney, black, and garbanzo beans with fresh basil and a zesty lemon dressing, perfect for picnics and barbecues.

Ingredients

Scale
  • 1 can of kidney beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 can of garbanzo beans, drained and rinsed
  • 1/4 cup fresh basil, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Prep your beans: Open a can of kidney beans, drain and rinse them. Repeat for black and garbanzo beans.
  2. Chop the veggies: Slice cherry tomatoes in half and dice red onion finely.
  3. Embrace the basil: Wash and chop fresh basil into smaller pieces.
  4. Mix it all up: In a large bowl, combine beans, basil, onion, and tomatoes. Gently mix.
  5. Dress the salad: Whisk olive oil, lemon juice, salt, and pepper in a small bowl and pour over the salad. Toss gently.
  6. Taste and adjust: Adjust seasoning as needed, adding more lemon juice or olive oil as desired.
  7. Chill (optional): Cover and let chill in the fridge for at least 30 minutes for best flavor.

Notes

This salad is best served chilled or at room temperature. Store in an airtight container in the fridge for up to 3-4 days.

Nutrition

Keywords: bean salad, lemon dressings, fresh basil, side dish, healthy recipe

Find it online: https://peakplatter.com/lemon-basil-three-bean-salad/