Veggie Bean Salad with Dijon Vinaigrette
Author: NutritionTwins.com
Serves: 8
- 1, 15.5 ounce can black beans
- 1, 15.5 ounce can white kidney beans
- 1, 15.5 ounce can kidney beans
- 1 stalk of celery, diced (1/2 cup)
- 1 cup cucumber, diced
- ½ cup red pepper, diced
- ½ cup orange pepper, diced
- ½ cup carrots, cut in coins
- Drain and rinse beans thoroughly and place in large mixing bowl.
- Add the peppers, cucumber, carrots, and celery to the beans in the mixing bowl.
- In a small bowl mix balsamic vinegar, extra virgin olive oil, mustard, and pomegranate.
- Add the dressing to the veggies in the large bowl and mix gently until the mixture is uniform.
- Enjoy and save the leftovers for an on the go snack!
Serving size: 1 serving Calories: 102 Fat: 5 g Saturated fat: 0.5 g Carbohydrates: 28 g Sodium: 194 mg Fiber: 8 g Protein: 8 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/veggie-bean-salad-dijon-vinaigrette/
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