Rainbow Bean Salad
Rainbow Bean Salad
Servings: 12 Servings
Calories: 171kcal
Ingredients
- 1 Can (15.25 Ounce) Black Beans Drained And Rinsed
- 1 Can (15.5 Ounce) Kidney Beans Drained And Rinsed
- 1 Can (15.5 Ounce) Garbanzo Beans (Chickpeas) Drained And Rinsed
- 1 Red Bell Pepper Seeded And Diced
- 1 Yellow Bell Pepper Seeded And Diced
- 1 Green Bell Pepper Seeded And Diced
- 1 Can (3.8 Ounce) Sliced Black Olives Drained
- ⅓ Cup Red Onion Diced
- 1 Jalapeno Pepper Seeded And Diced
- 1 Pint Grape Tomatoes Quartered
- ¼ Cup Parsley Finely Chopped
For The Dressing:
- ½ Cup Olive Oil
- ½ Cup Red Wine Vinegar
- 1 Tablespoon Sweetener
- ½ Teaspoon Celery Salt
- ½ Teaspoon Black Pepper
- 1 Teaspoon Onion Powder
- 2 Teaspoons Dijon Mustard
Instructions
- In a mason jar, shake together the ingredients for the dressing.
- Toss ingredients for the salad together. Pour dressing over the salad and toss again.
- For best flavor, cover and marinate overnight in the refrigerator
Notes
Notes for those following Trim Healthy Mama:
You will notice in the nutritional information that one serving has 7 grams of fat and 15 grams of net carbohydrates. Of course, we know this would make this recipe a THM:XO (Crossover).
If you would like to make it a solid E, you can reduce the amount of olive oil to ⅓ cup - as long as you stick to a single serving, you would be fine!
You can also completely omit the olives, which will further reduce the fat content of the three-bean salad and make it a more solid E.
Nutrition
Serving: 1Serving | Calories: 171kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Fiber: 7g