This fresh, colorful three bean salad is packed with fiber, plant-based protein, and vibrant herbs, all tossed in a simple red wine vinaigrette for a bright, satisfying side that's even better after the flavors have had time to mingle.
DIETS: LC GF VG VT SC
Servings: 6
Time: 1.5 hours

​Ingredients: 

• 2 Tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 Tablespoons olive oil
• 1 can black beans, drained and rinsed (or 1.5 cups cooked, dried beans)
• 1 can red kidney beans, drained and rinsed (or 1.5 cups cooked, dried beans)
• 1 can garbanzo beans, drained and rinsed (or 1.5 cups cooked, dried beans)
• 2 green onions, chopped
• 1 small red pepper, chopped
• 2 Tablespoons chopped fresh Italian parsley
• 2 Tablespoons chopped fresh cilantro
• 2 Tablespoons chopped fresh basil

Instructions: 

• In a small bowl, whisk together the red wine vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil; set aside.
• In a large bowl, mix beans, scallions, red pepper, parsley, cilantro and basil. Gently toss in the dressing.
• Chill in the fridge for an hour before serving.  Will keep in the refrigerator for 5-6 days. 

Nutrition Info Per Serving: 
Calories    188
Total Fat    6 g
Cholesterol    0 mg
Sodium    161 mg
Potassium    338 mg
Total Carbohydrates    25 g
Dietary Fiber    8 g
Total Sugars    3 g
Protein    9 g