Popular Conditions & Diets
Ingredients
10
Serves
6
Recipe by Tina Gravalos
Ingredients
10
Serves
6
Side
14 oz
Garbanzo Beans
drained, rinsed well
14 oz
Pinto Beans
drained, rinsed well
14 oz
Kidney Beans
drained, rinsed well
3 Tbsp
Extra-Virgin Olive Oil
3 Tbsp
Lemon Juice
Lunch
Quick Meal
1 small
Zucchini
diced
1/2 small
Red Onion
finely chopped
2 stalks
Celery
diced
2 Tbsp
Fresh Parsley
finely chopped
1/2 tsp
Sea Salt
1
Add beans, zucchini, onion, celery, parsley to a large bowl and toss.
2
Add the olive oil and lemon juice to a small bowl and whisk with a fork to emulsify.
3
Pour dressing onto beans and toss.
4
Taste and add more flavour if needed.
5
Serve right away or put in the fridge for 30-60 minutes to let the beans and vegetables soak up the dressing.
6
Store in an air-tight container in the fridge for up to 3 days. Mix again before eating.
7
Notes: Use beans that have no added salt.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
