Dressing:
8 tbsp EVOO 960 calories
4 tbsp red wine vinegar
3 garlic cloves minced
Dijon
Salt
Pepper
Salad:
1100 g Hanover chickpeas 1050/35/55 ($4.45)
439 g Hanover cannellini 455/35/31.5
($1.21)
850 g GW dark red kidney 700/28/49
($2.98)
170 g sliced calamata olives 490
($3.69)
Red onion 65/1.5
($3.36)
4 vine tomatoes gutted 90/4
($3.34)
4 jalapeño 15 calories
($1.20)
Parsley
($1.49)
Total:
3825 calories
16 g saturated fat
104 g fiber
135.5 g protein
Per 516 g serving:
765 calories
4 g saturated fat
21 g fiber
27 g protein
by Secret-Notice-5842
14 Comments
I replaced my cannellini with black beans purely for aesthetic reasons and have never looked back.
My breakfast most days with hemp seeds sprinkled on
EVER
A tiny bit of good olive oil and balsamic vinegar, perhaps?
I agree 🙂 my mom has been making something like this since we were kids.
Never with olives though, even though we love them… will adjust our recipe!
Benjamin Partridge, Henry Paker, and Mike Wozniak would like a word 🙂
But seriously, that looks really nice! 🙂
Add some feta cheese
Two years in a row my mom randomly made 3-bean salad on the day of the Kentucky Derby. I grew up thinking it was an age-old tradition.
Is there a lower fat alternative without all the oil?
This basically the cornerstone of my diet. I tend to add more veg though.
We add some blanched green beans too
Triple threat
Why are your red onions so expensive? How many do you use?
The cost is with canned beans? I always use my instant pot for beans now which sounds petty but saves me a lot each month i make epic batches and freeze extras
do you use canned beans? if so, are you just simply rinsing them before combining?