Slimming World Mixed Summer Bean Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the kidney beans, chickpeas, green beans, cherry tomatoes, cucumber, and red onion.
• STEP 2.In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the bean mixture and toss to coat.
• STEP 4.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve chilled and enjoy!

Cooking Tips

• You can customize this salad by adding other vegetables, such as bell peppers or corn.
• For added protein, you can top the salad with grilled chicken or shrimp.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover salad in an airtight container in the refrigerator.
• Serve the salad chilled as a side dish or as a light lunch or dinner.
• This salad pairs well with grilled meats or can be enjoyed on its own.