Italian Bean Salad
This delicious Italian bean salad with cannellini beans, chickpeas, and cherry tomatoes comes together in just a few minutes and can be made ahead of time for easy entertaining.
Ingredients
Bean Salad
- 1 15-ounce can cannellini beans (white kidney beans) drained and rinsed
- 1 15-ounce can chickpeas (garbanzo beans) drained and rinsed
- 10 ounces cherry tomatoes halved
- ⅓ cup red onion diced
- ¼ cup flat leaf parsley chopped
Homemade Dressing
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon honey
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- First, in a small bowl, combine the extra virgin olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and freshly cracked black pepper and stir with a whisk.
- Combine the cannellini beans, chickpeas, cherry tomatoes, diced red onion, and freshly chopped parsley in another large bowl. Pour the dressing over the cold bean salad and gently stir to combine. Chill until ready to serve.
Nutrition
Calories: 283kcalCarbohydrates: 52gProtein: 9.5gFat: 5.4gSaturated Fat: 0.9gSodium: 372mgPotassium: 756mgFiber: 9.5gSugar: 8.4gCalcium: 115mg
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