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–+ servings

Tuscan bean Salad

This new recipe of Tuscan bean Salad is fresh and a good option if you are craving a simple salad with Mediterranean flavors
5 from 18 votes
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Course: Salad
Cuisine: internationnal
Keyword: bean, végan, vegetarian
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 134kcal
Author: Sophie Viau

Ingredients

  • 1 can 19 oz chickpeas
  • 1 can 19 oz kidney beans
  • 2 bell pepper diced
  • 1 cup tomatoes diced, or you can also use cherry tomatoes cut in half.
  • 2 small cucumber sliced or 1 English cucumber
  • ¼ cup kalamata olives halfway
  • 2 slices green onion sliced

Vinaigrette :

  • ⅓ cup olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • the juice of a lime or lemon juice
  • 1 tablespoon oregano
  • Salt and pepper to taste

Instructions

  • Wash and prepare all the ingredients. Put the salad ingredients in a large bowl.
  • Add the ingredients of the dressing in a small bowl. l and mix it. Mix everything until well combined
  • Pour the vinaigrette over the salad and mix until all the ingredients are well coated
  • Macerate 30 minutes before serving

Notes

For the vinaigrette you can also use the recipe of the best Vinaigrette.
You can keep the bean salad in the fridge for up to 4 days, do not freeze as the veggies will change the texture and get soggy.

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 101mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 776IU | Vitamin C: 30mg | Calcium: 27mg | Iron: 2mg