Three Bean Salad

Three Bean Salad

Ingredients

1 cup of canned red kidney beans, drained
1 cup of canned white or Great Northern beans,
drained
1 cup of fresh, cooked green beans
1/2 red onion, diced
1/2 green Bell pepper, diced
1 stalk of celery, thin diagonal sliced
1 medium tomato, diced
1/4 cup of chopped parsley or cilantro
2 cloves of garlic, minced
1/2 tsp. of dried basil
1 Tbsp. EVOO or grapeseed oil
2 Tbsp. of red wine vinegar
1/4 tsp. sea salt
1/4 tsp fresh, ground black pepper

How we make it

In a large bowl, combine the beans, green pepper,
tomato, onion and celery.

Whisk together in a small bowl the oil and vinegar.

Combine with veggies in larger bowl.

Add in the parsley or cilantro, garlic, basil sea salt
and black pepper and mix well.

Cover and refrigerate at least one hour before serving.
Serve chilled.

Serves 4 to 6

180 calories per serving (assume serving 4),9.6g protein,
28.5g carbohydrate, 4.0g fat, 88mg sodium, 8.3g fiber.