Description
Bright pops of red pepper and cucumber mingle with creamy beans and fresh parsley, all coated in a tangy olive oil, red wine vinegar, and cumin dressing for a refreshing, protein-rich side.
Ingredients
- 2 cans black beans
- 1 can kidney beans
- 1 can chickpeas
- 1 small red onion
- 1 red bell pepper
- 1 cucumber
- 1 bunch fresh parsley
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp ground cumin
- 1 clove garlic
- salt to taste
- pepper to taste
Instructions
- Drain and rinse the black beans, kidney beans, and chickpeas, then transfer to a large mixing bowl.
- Finely chop the red onion, red bell pepper, cucumber, and parsley and add them to the bowl.
- Mince the garlic clove and sprinkle it over the bean and vegetable mixture.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, ground cumin, salt, and pepper.
- Pour the dressing over the beans and vegetables and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Salad can be prepared a day in advance for enhanced flavor.
- Adjust cumin and vinegar amounts to suit your taste preference.
- Garnish with crumbled feta or chopped avocado for extra richness.
- Serve chilled or at room temperature for best results.