Three Bean Salad with Sardines
This hearty dish is kind of a cross between a classic Greek salad (feta, cucumbers, Kalamata olives) and a three-bean salad (black beans, garbanzos, and kidney beans), with our Lemon & EVOO sardines for good measure. Try it with a crusty baguette and a glass of very cold white wine for a perfect summer meal.
Ingredients
For Sardine Dressing
- 1 (3.75 oz) can Chicken of the Sea® Sardines in Lemon and Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons apple cider vinegar
- 1/2 teaspoon salt, or to taste
- black pepper, to taste
For Salad
- 15 oz. canned black beans, drained and rinsed
- 15 oz. canned garbanzo beans, drained and rinsed
- 15 oz. canned kidney beans, drained and rinsed
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh herbs (parsley, basil or dill)
- salt, to taste
- black pepper, to taste
Nutrition Facts
calories
326
total fat
14.6g
saturated fat
3.5g
trans fat
0g
cholesterol
22mg
sodium
1013mg
total carbohydrates
35g
fiber
12g
total sugars
3g
protein
16g
vitamin d
3%
calcium
18%
iron
21%
potassium
14%
Instructions
- Make the dressing: Add the juices from the sardine can in a small bowl. Whisk in the garlic, olive oil, lemon juice, vinegar, salt, and pepper.
- Gently break apart the sardines in smaller pieces and combine into the vinaigrette. Set aside.
- In a large bowl combine black beans, garbanzo beans, kidney beans, cucumber, cherry tomatoes, feta cheese and herbs.
- Before serving, pour sardine dressing over salad and gently toss to combine.
- Add salt and pepper to personal taste.
Nutrition Facts
calories
326
total fat
14.6g
saturated fat
3.5g
trans fat
0g
cholesterol
22mg
sodium
1013mg
total carbohydrates
35g
fiber
12g
total sugars
3g
protein
16g
vitamin d
3%
calcium
18%
iron
21%
potassium
14%
