Lemon Basil Three Bean Salad
This is tossed with a light dressing and will fill you up for sure!
Servings: 6 servings
Ingredients
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- freshly ground black pepper, as much as desired
- One 15 ounce can black beans, rinsed and drained
- One 15 ounce can white beans, rinsed and drained
- ⅔ cup cooked shelled edamame
- ⅓ cup finely chopped sweet white onion
- ⅓ cup finely chopped red bell pepper
- 5 large basil leaves, thinly sliced
Instructions
- Whisk together the lemon zest, lemon juice, oil, salt and pepper in a medium bowl.
- Add the beans, edamame, onion, bell peppers and basil, tossing to coat.
- Serve immediately, or cover and refrigerate for up to 2 days.
Notes
- If you are preparing this recipe as GLUTEN FREE, just be sure to use brands of beans that are known to be GF.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 39g | Protein: 15g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 200mg | Potassium: 765mg | Fiber: 12g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 5mg