For the salad
- ½ Red onion
- ½ large English cucumber
- ½ cup Parsleyfresh
- 15 oz , 1 can Chickpeasdrained and rinsed
- 15 oz, 1 can Can kidney beansdrained and rinsed
- 15 oz, 1 can White beanscannellini , drained and rinsed
For the dressing
- ¼ cup Olive oil
- ¼ cup Red wine vinegar
- ½ tsp Dried oregano
- ½ tsp Salt
- ¼ tsp pepper Black pepper
Keto Three Bean Salad
This Three Bean Salad is a protein filled, vegan salad that tastes absolutely amazing.
One of the concerns I hear most from people who are starting out on a keto diet is that they are concerned that they won’t feel full if they aren’t eating as many carbs. This is the dish I point them too to stop their worries.
This salad tastes delicious and it packs a protein punch which will keep you feeling full from lunch all the way to dinner.
It couldn’t be easier to make this salad. I start by assembling the salad ingredients in a large salad bowl. Then I prepare a dressing using olive oil, vinegar, oregano, salt and pepper. I often serve it immediately, but it will keep for a few days in the refrigerator if you need to make it in advance.
To make this version of Three Bean Salad, you will need the following ingredients:
Steps to make Keto Three Bean Salad
Chop the cucumber and onion
Add the parsley
Incorporate the three types of beans
Make the dressing
Dress the salad