15 oz red kidney beans, (1 can), drained and rinsed
15 oz pinto beans, (1 can), drained and rinsed
7 oz cucumber, peeled, seeded, and chopped
4 oz bell peppers, preferably a mix of colors and chopped
1½ oz red onion, finely chopped
¼ cup parsley, finely chopped
3 tbsp balsamic vinegar
2 tbsp olives, pitted and sliced, preferably cured
2 tbsp feta cheese, crumbled
2 tbsp pine nuts, roasted
1½ tbsp olive oil
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp honey
salt and ground black pepper, to taste
In a small bowl, make the dressing by whisking together both kinds of vinegar, olive oil, mustard, and honey.
Season with salt and pepper. Adjust accordingly. Whisk until emulsified and set aside.
In a large salad bowl, combine both beans, cucumbers, bell peppers, onions, parsley, olives, feta cheese, and pine nuts.
Drizzle dressing on the salad and toss well. Adjust seasoning as needed and serve.
Sugar: 5g
:
Calcium: 96mg
Calories: 289kcal
Carbohydrates: 41g
Cholesterol: 5mg
Fat: 8g
Fiber: 13g
Iron: 4mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 2g
Potassium: 741mg
Protein: 14g
Saturated Fat: 2g
Sodium: 122mg
Vitamin A: 862IU
Vitamin C: 31mg
