30 DAYS OF QUICK HEALTHY RECIPES

Ingredients

• 1 can Canned Mixed Beans (drained and rinsed, about 15 oz)
• 1 can Canned Black Beans (drained and rinsed, about 15 oz)
• 1 can Canned Chickpeas (drained and rinsed, about 15 oz)
• 0.25 cup Red Onion (finely diced)
• 0.5 cup Red Bell Pepper (diced)
• 0.5 cup Cucumber (seedless, diced)
• 2 tablespoons Fresh Parsley (chopped)
• 3 tablespoons Extra Virgin Olive Oil (good quality)
• 2 tablespoons Fresh Lemon Juice (about 1 lemon)
• 1 teaspoon Dijon Mustard (smooth)
• 0.5 teaspoon Sea Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Drain and Rinse Beans

   Open each can, pour the beans into a colander, rinse under cold running water for 30 seconds, then let drain completely.

   Time: PT2M

2. Prep Vegetables

   Dice the red onion, red bell pepper, and cucumber into uniform ¼‑inch pieces. Roughly chop the parsley.

   Time: PT5M

3. Make Dressing

   In a small bowl whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.

   Time: PT2M

4. Combine Salad

   In the large mixing bowl, combine the drained beans, diced vegetables, and chopped parsley. Pour the dressing over the mixture and toss gently until everything is evenly coated.

   Time: PT5M

5. Rest and Serve

   Let the salad sit for 5 minutes at room temperature to allow flavors to meld, then serve immediately or refrigerate.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

12 g