Mixed Bean Salad

Mixed Bean Salad
Print Recipe
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Mixed Bean Salad
Print Recipe
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
  • 1 15.5-ounce can kidney beans (drained and rinsed)
  • 1 15.5-ounce can chickpeas/garbanzo beans (drained and rinsed)
  • 1 14-ounce can quartered artichoke hearts (drained)
  • 1 12-ounce frozen shelled edamame (thawed)
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried onions
  • 1/4 cup lemon juice (approx. 2 lemons)
  • 2 tablespoons chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Servings: servings
Instructions
  1. Toss together beans, artichoke hearts, and edamame in a large bowl. Whisk all dressing ingredients in a small bowl.
  2. Pour dressing over salad and toss. Adjust seasonings to taste. Keep refrigerated for up to 7 days.
Recipe Notes

Per serving: 211 calories, 8 grams fat (1 gram saturated fat), 26 grams total carbs, 7 grams fiber, 10 grams protein