Mixed Bean Salad with Olives and Tomatoes

Name: Mixed Bean Salad with Olives and Tomatoes
Ingredients: chickpeas; red kidney beans; navy kidney beans; white kidney beans; tomatoes; green olives, pitted; black olives, pitted; red onion, chopped fine; mustard vinaigrette; parsley; lettuce leaves

Preparation info

Portions:
12

Difficulty
Easy

Appears in

Professional Cooking

By Wayne Gisslen

Published 2025

About

Ingredients

U.S.	METRIC	INGREDIENTS
8 oz

Vegan
Gluten-free

Method

Combine the chickpeas and beans in a bowl. Add the tomatoes, olives, and onion. Toss gently.
Add the vinaigrette. Mix.
Cover and refrigerate 2–4 hours.
Before serving, mix in the chopped parsley.
Arrange the lettuce leaves on cold salad plates.
Mound the salad mixture on the lettuce leaves.

Per serving: Calories, 220; Protein, 5 g; Fat, 16 g (62% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g; Fiber, 6 g; Sodium, 320 mg.