Three Bean Salad

This delicious salad is packed with protein and vegetables, perfect for lunch or a light supper.

Prep Time: 15 min

Ingredients

• 1 can of chickpeas – drained and rinsed well

• 1 can of red kidney beans – drained and rinsed well

• 1 can of white beans – drained and rinsed well

• ¼ cup red onion chopped finely

• ½ cup chopped cucumber

• ½ cup chopped red pepper

Dressing

• ¼ cup olive oil

• 2 tbsp apple cider vinegar

• 2 tbsp Dijon mustard

• Salt and pepper to taste

Instructions

1. Place the three cans of beans as well as the onion, cucumber and red pepper in a bowl and mix until combined.

2. Combine the ingredients for the dressing in a jar and shake well.

3. Add the dressing to the bean mixture and mix well.

4. The salad can be refrigerated and will keep for two to three days.

Practical Tips

• You can find most of the ingredients to this recipe at a food pantry and it requires

  minimal kitchen appliances

• Rinsing canned food helps to reduce added sodium and sugar contents

• Wipe off the lid of cans before opening as a food safety best practice

• A good visual for the amount of sodium in food is: 2000 mg of sodium is 1 teaspoon of table salt.