Low-Fat Three Bean Salad Recipe
As the name suggests, this salad is made with 3 different beans. It is one of the best salads ever to be prepared on warm evenings, on days when you prefer relatively lighter meals, or as a side dish alongside meat dishes.
Ingredients
Ingredients
- 1 cup dried white beans cooked
- 1 cup kidney beans cooked
- 1 cup Mexican beans cooked
- 1 1/2 tbsp. corn boiled
- 2 tbsp. chickpea cooked
- 1 medium red onion chopped
- 1 cup parsley chopped
Dressing
- 2 tbsp. full lemon juice
- 1 tbsp. olive oil
- 1 tbsp. pomegranate molasses
- Salt to taste
Instructions
- Before you start, the first piece of advice is to pre-boil all beans and chickpeas or buy pre-boiled ones. This will save you time.
- If you will use raw beans, boil them for 30 minutes, strain the water, and keep it aside until they cool.
- To continue preparation, chop the red onion coarsely. Transfer it to a large salad plate. Sprinkle some salt or sumac on the onion and rub it together.
- Squeeze the juice of the lemon into another large bowl, add pomegranate molasses, salt, and olive oil to the lemon juice, and mix well. Add Mexican beans, dried white beans, kidney beans, and chickpeas to the dressing and mix gently.
- Chop the parsley coarsely. Add the chopped parsley to the onions. Then, add all the ingredients you combined with the dressing to the onion.
- Mix gently once more. Finally, sprinkle boiled corn, and that’s it.
Video
Notes
Tip: You can consume the salad with grilled meat dishes. Make sure these meats are not marinated. (Meats marinated in tomato paste, sauced meats, and fatty meats are not good accompaniments for this salad. They also cause your cholesterol to rise.)
Recommendation: If you soak the beans the night before, they will cook faster.
Nutrition
Serving: 1gCalories: 251kcalCarbohydrates: 44gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gTrans Fat: 0gCholesterol: 0mgSodium: 379mgFiber: 10gSugar: 11g
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