Asian-Inspired 3-Bean Salad
This filling and protein-packed bean salad is perfect for vegetarians and meat-lovers alike. Recipe included!
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine Asian
Servings 5 people
Calories 306 kcal
- ~1 packed tablespoon minced fresh basil 10 large leaves
- ~1 packed tablespoon minced fresh cilantro
- 3 cloves fresh garlic minced
- juice of 1 lime I got just about an ounce out of it
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon dark sesame oil
- 1 teaspoon hot sauce add to taste
- 1 15 oz can of kidney beans drained and rinsed
- 1 15 oz can of garbanzo beans chickpeas, drained and rinsed
- 1 15 oz can of green beans drained
Put everything but the beans in a large bowl and whisk to make the dressing.
~1 packed tablespoon minced fresh basil, ~1 packed tablespoon minced fresh cilantro, 3 cloves fresh garlic, juice of 1 lime, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon dark sesame oil, 1 teaspoon hot sauce
Add the beans to the bowl.
1 15 oz can of kidney beans, 1 15 oz can of garbanzo beans, 1 15 oz can of green beans
Toss!
Calories: 306kcalCarbohydrates: 54gProtein: 17gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 151mgPotassium: 940mgFiber: 16gSugar: 13gVitamin A: 683IUVitamin C: 14mgCalcium: 99mgIron: 6mg