Name: Three bean salad lunch bowl
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 can (15 oz) no-salt-added kidney beans, drained and rinsed; 1 can (15 oz) no-salt-added chickpeas, drained and rinsed; 2¼ cups fresh green beans, trimmed and cut in ½-inch pieces; 2 tbsp water, for steaming the green beans (drained off); 2 cups cooked brown rice, cooled; 1 small onion, thinly sliced; 1 medium red bell pepper, diced; ½ cup chopped fresh parsley; ¼ cup red wine vinegar; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp dried oregano; ½ tsp garlic powder; ½ tsp black pepper; ½ tsp salt

Ingredients

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1 can (15 oz) no-salt-added kidney beans, drained and rinsed
1 can (15 oz) no-salt-added chickpeas, drained and rinsed
2¼ cups fresh green beans, trimmed and cut in ½-inch pieces
2 tbsp water, for steaming the green beans (drained off)
2 cups cooked brown rice, cooled
1 small onion, thinly sliced
1 medium red bell pepper, diced
½ cup chopped fresh parsley
¼ cup red wine vinegar
3 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
½ tsp garlic powder
½ tsp black pepper
½ tsp salt

Method

Nutrition

Estimated

Per bowl (about 2 cups: ½ cup rice and a heap of bean salad) · serving size 1 of 4

Calories430

Total fat	13.3 g
Saturated fat	1.9 g
Sodium	312 mg
Total carbohydrate	65.0 g
Dietary fiber	13.5 g
Total sugars	7.4 g
Protein	15.2 g

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asharedpalate.com · asharedpalate.com/three-bean-salad