Low Point Three Bean Salad

Low Point Three Bean Salad is a light, tangy salad made with mixed beans, vegetables, and a simple vinaigrette dressing!

Ingredients:

1. 1 can (15 oz.) black beans, rinsed and drained or 1 can ( 15 oz.) can green beans, rinsed and drained
2.  1 can (15 oz.) kidney beans, rinsed and drained
3.  1 can ( 16 oz.) garbanzo beans, rinsed and drained
4. 1 cup frozen white corn, thawed
5.  1/2 cup celery, chopped
6.  1/3 cup apple cider vinegar
7.  1 Tbsp sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)
8.  2 tsp extra virgin olive oil
9.  1 tsp salt
10.  1/4 tsp black pepper, ground
11.  1/3 cup parsley, fresh, finely chopped

Instructions:
1. In a large mixing bowl, combine canned beans, celery, and thawed corn.
2. In a separate small mixing bowl combine, extra virgin olive oil, apple cider vinegar, sugar substitute, salt, and pepper.
3. Mix until well combined.
4. Pour dressing over bean salad.
5. Toss until evenly coated.
6. Cover and refrigerate for at least 2 hours or until serving.

Servings: 8 ( 1/2 cup)

Calories: 134 kcal per serving

Enjoy!

Health Benefits:

1. High in Protein: Beans provide lean protein.
2. Rich in Fiber: Beans support healthy digestion.
3. Antioxidant-Rich: Tomatoes contain lycopene.

Nutritional Information (approximate):

Per serving:

– Calories: 150
– Protein: 10g
– Fat: 2g
– Saturated Fat: 0g
– Cholesterol: 0mg
– Carbohydrates: 25g
– Fiber: 5g
– Sodium: 100mg

Variations and Tips:

– Add diced bell peppers or cucumber for extra crunch.
– Use different types of beans (garbanzo, pinto).
– Experiment with various dressings (balsamic vinaigrette, Greek yogurt).
– Serve as a side dish or add to salads or wraps.