Three Bean Salad with Walnut Chimichurri
Description
Indulge in the vibrant colors and flavors of a fresh salad, where tender beans mingle with the bold, herbaceous notes of homemade chimichurri, elevated by the satisfying crunch of walnuts.
Ingredients
Walnut Chimichurri
-
1 Garlic, minced clove
-
2 Tbsp Red wine vinegar
-
1 C California walnuts, toasted and roughly chopped
-
1 C Italian parsley, chopped and lightly packed
-
1/4 C Olive oil
-
1 1/2 Tbsp Oregano, chopped
-
1/4 tsp Red pepper flakes
-
Salt and pepper to taste
Three Bean Salad
-
1 Garbanzo beans, 15.5-oz can rinsed and drained
-
1 Kidney beans, 15.5-oz can rinsed and drained
-
1 Cannellini beans, 15.5-oz can rinsed and drained
-
1 Medium red bell pepper, finely diced
-
1/4 C Red onion, finely diced
PREPARATION
-
To prepare Walnut Chimichurri, stir together garlic and vinegar in a medium bowl, allow to stand for 2 to 3 minutes.
-
Add the remaining chimichurri ingredients and season to taste with salt and pepper.
-
In a large bowl toss together the beans, peppers, red onions and Walnut Chimichurri. Cover and refrigerate until ready to serve. May be prepared 1 day ahead.
NUTRITION
- Calories: 280 cal
- Total Fat: 16 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 7.1 g
- Monounsaturated Fat: 6.4 g
- Cholesterol: 0 mg
- Sodium: 450 mg
- Carbohydrates: 25 g
- Dietary Fiber: 8 g
- Total Sugars: 3 g
- Protein: 7 g
- Vitamin D: 0 mcg
- Calcium: 90 mg
- Iron: 2 mg
- Potassium: 410 mg