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–+ servings
Lemon Basil Three Bean Salad

Lemon Basil Three Bean Salad – A Vibrant Taste of Summer

Lemon Basil Three Bean Salad is a colorful, refreshing dish packed with plant-based protein, perfect for summer meals.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Canned Chickpeas Rinse well to reduce sodium by 40%
  • 1 can Canned Kidney Beans Rinse to enhance flavor
  • 1 can Canned Navy Beans Adds creaminess and balance
  • 1 cup Fresh Basil Finely chopped; substitute parsley if needed
  • 2 tablespoons Lemon Juice Freshly squeezed is preferred
  • 2 tablespoons Olive Oil Can be replaced with avocado oil
  • to taste Salt and Pepper Adjust based on the saltiness of the beans
For Optional Vegetables
  • 1 cup Diced Tomatoes Add on the day of serving
  • 1 cup Diced Bell Peppers Great for extra flavor and crunch

Equipment

  • Colander
  • mixing bowl
  • Chopping board
  • Knife
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Rinse and drain the canned chickpeas, kidney beans, and navy beans under cold running water.
  2. Chop the fresh basil leaves after rinsing and patting them dry.
  3. Combine the drained beans with the chopped basil in a large mixing bowl, then add the lemon juice, olive oil, salt, and pepper. Stir well.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to enhance flavor.
  5. When ready to serve, fold in optional diced tomatoes or bell peppers.
  6. Scoop portions into serving bowls and enjoy!

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Marinate overnight for the best flavor. Rinse beans thoroughly to reduce sodium levels. Add veggies just before serving for freshness.

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