Rainbow bean salad
Rainbow Bean Salad
One can red kidney beans, drained and rinsed
One can garbanzo beans (chickpeas), drained and rinsed
2 cups cooked fresh green beans,
2 cups cooked bite-sized broccoli florets
1 red and yellow bell pepper, thinly sliced and cut into 1-inch segments
1 small red onion, thinly sliced
1 cup mushrooms, thinly sliced
3 tbsp. chopped fresh parsley
1 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. chopped garlic
black pepper, to taste
ADD ALL INGREDIENTS, ADD DRESSING AND TOSS. ALLOW TO SIT IN REFRIGERATOR TO MARINATE FOR 2 HOURS THEN ENJOY!
-Beans are a good source of soluble AND insoluble fiber, AND naturally low in calories and fat.
-They’re full of complex carbs, which burn off slowly and keep you energized for a long time.
-While the canning process sucks a bunch of nutrients out of some other veggies, canned beans are NOT lower in nutrients than dried beans.
-Beans are a great source of folate, zinc, manganese, iron, and potassium.