Three Bean Salad with Walnut Chimichurri

By California Walnuts
Total Time
15 Mins
Serves
8
Serving Size
3/4 cup
Meal
Brunch Lunch Snack
Course
Side

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.

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
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

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

  1. To prepare Walnut Chimichurri, stir together garlic and vinegar in a medium bowl, allow to stand for 2 to 3 minutes.
  2. Add the remaining chimichurri ingredients and season to taste with salt and pepper.
  3. 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.