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Epicurious

The Three Amigos

2.5

(1)

This zesty salad is big on beans and packs plenty of protein and vitamins!

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 15-ounce (430-g) can cannellini beans, rinsed and well drained
1 15-ounce (430-g) can kidney beans, rinsed and well drained
1 15-ounce (430-g) can garbanzo beans, rinsed and well drained
2 celery stalks, chopped
1/2 cup (70 g) chopped red onion
1 green bell pepper, chopped
1/2 cup (20 g) finely chopped parsley
1 cup (240 ml) store-bought light vinaigrette dressing

Preparation

  1. Step 1

    1. Mix together all of the ingredients except the dressing in a medium bowl. Toss so that they are well combined.

    Step 2

    2. Pour the dressing over the ingredients.

    Step 3

    3. Store in six 4-ounce (120 ml) airtight containers. Refrigerate overnight.

From My Lunch Box: 50 Recipes for Kids to Take to School by Hilary Shevlin Karmilowicz. Text © 2009 by Hilary Shevlin Karmilowicz. Published by Chronicle Books LLC.
TagsSaladCannellini BeanWhite BeanBean and LegumeVegetableKidney BeanChickpeaCeleryRed OnionOnionRoot VegetableBell PepperStarterDinnerLunchNut FreeDairy FreeGluten FreeVeganVegetarianEasyQuickMake AheadNo-CookCookbooks
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