Three Bean Salad
- Time: 5-10 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Red onion - 1/4 medium (38 grams)
- Parsley, fresh leaves - 1 small handful (10 grams)
- Chickpeas, cooked - 3/4 cup (123 grams)
- Red kidney beans, cooked - 3/4 cup (133 grams)
- Cannellini or white navy beans, cooked - 3/4 cup (139 grams)
- Hemp seeds - 1 tbsp (10 grams)
- Lime, juice only - 1/4 medium (11 grams)
- Red wine vinegar - 2 tbsp (30 grams)
- Olive oil - 1 tbsp (14 grams)
- Agave syrup - 1/2 tbsp (11 grams)
- Oregano, dried leaves - 1/4 tsp
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/8 tsp
INSTRUCTIONS:
- Chop the red onion and parsley.
- Add everything to a large bowl and gently mix. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 2-3 days.
NUTRITION FACTS per serving:
- Calories 255
- Protein 12 grams
- Carbs 37 grams
- Fat 8 grams
- Fiber 10 grams
- Sugar 5 grams
- Iron 21% DV
- Calcium 7% DV
- Sodium 8% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: This recipe provides half of your daily fiber needs!
Tags: dairy-free, soy-free, gluten-free, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.