Mediterranean Three Bean Salad

Ingredients

• GREEK VINAIGRETTE:
• 2 1/2 Tbsp. red/white wine vinegar
• 1 1/2 Tbsp. olive oil
• 1 1/2 Tbsp. lemon juice
• 3/4 tsp. kosher salt
• 1/2 tsp. honey, optional
• 1/4 tsp. paprika
• 1/4 cup red onions, finely diced
• 1 clove garlic, minced
• SALAD:
• 1/2 lb. green beans
• 1 cucumber, sliced
• 1/4 cup feta cheese
• 3/4 cup tomatoes, diced
• 15 oz. can chickpeas
• 15 oz. can red kidney beans
• 1/3 cup Kalamata olives
• 1 cup parsley leaves

Instructions

1. Rinse and cut green beans into 2 inch pieces. Steam for 2-3 minutes, remove from steamer and place in ice cold water for 5 minutes to stop beans from cooking further.
2. In a small bowl, whisk all of the vinaigrette ingredients together and set aside.
3. Drain and rinse chickpeas and kidney beans. Slice Kalamata olives in half. Chop parsley leaves.
4. In a large bowl add green beans, chickpeas, kidney beans, cucumber, parsley, feta cheese and olives. Coat with vinaigrette and toss. Add tomatoes, salt and pepper and toss. Serve immediately and eat within 2 days.

Nutrition per serving: 330 calories, 46 g carbohydrates, 10 mg cholesterol, 11 g fat, 15 g fiber, 15 g protein, 630 mg sodium, 9 g sugar.

Recipe from: healthynibblesandbits.com