Quick and Easy Bean Salad

This bean salad takes minutes to make, so it’s perfect for when you’re on a tight budget. But not only this makes the salad attractive to you. Also, this is an easy and very tasty way to add such a healthy product as beans to your diet.
In our daily, fast-paced life, we often do not find time to prepare truly healthy and tasty dishes. But this does not mean at all that we should abandon them. A vivid example of this is a bean salad rich in fiber, protein, vitamins, micro and macro elements. And you will spend a little more than 5 minutes preparing it.

What else can be cooked with beans?

Prep.: 5 minutes Cooking time: 5 minutes Servings: 6 servings

Contents

Ingredients:
Instructions:
Nutrition:

Ingredients:

500gr. canned red beans
500g lima beans/canned white beans
500g canned chickpeas/canned green peas
1 medium sized onion
1 garlic clove
100 gr. red cabbage
2-3 tablespoons chopped fresh parsley
2-3 tablespoons chopped fresh mint
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper

Instructions:

Step 1:

For this particular bean salad recipe, I decided to use a combination of red beans, lima beans, and chickpeas. But you don’t have to use the same trio of legumes. Don’t be afraid to replace products with more affordable ones. For example, instead of lima beans, canned white beans are fine, and instead of chickpeas, canned green peas are fine. Rinse thoroughly with 500 gr. canned red beans and drain the remaining water. Do the same with 500 gr. Lima beans and 500 gr. chickpeas.

Step 2:

After that, chop one small onion, a clove of garlic, a bunch of parsley (2-3 tablespoons should be chopped) and a bunch of fresh mint (2-3 tablespoons should be chopped), and also grate 100 gr. red cabbage.

Step 3:

Then, place all of the above ingredients in a large bowl, add 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 tablespoon of salt and 1 teaspoon of ground black pepper and mix thoroughly. Delicious and healthy bean salad is ready! All that’s left to do is cover the salad with a lid and refrigerate for 2-3 hours to let the salad soak and infuse.