Gravel Salad

"You could also call this bean salad Empedreado - which just means gravel or pavement in Spanish. Adjust the amount of the vinegar to suit your tastes."
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Ingredients

15 m servings 326 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. In a large bowl, combine the garbanzo beans, black beans, pinto beans, corn, red pepper, chives, parsley, red onion, garlic, olive oil, vinegar and salt and pepper. Mix together well.
  2. For an elegant and delicious presentation, serve this salad with little toasts spread with olive paste and sliced tomatoes.

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Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

I made the salad two times; cutting the olive oil down to 2 T. because of the oily aftertaste in second day servings. A little ciliantro helped.

Most helpful critical review

OK, not great, not bad, but I've got tons of leftovers and they've been sitting in the fridge for a week now untouched. So I probably won't make again.

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I made the salad two times; cutting the olive oil down to 2 T. because of the oily aftertaste in second day servings. A little ciliantro helped.

Great bean salad, Julio! I cut the oil to 2T and added a touch of garlic powder. This will make a good addition to our Fourth of July picnic. Thanks for sharing.

OK, not great, not bad, but I've got tons of leftovers and they've been sitting in the fridge for a week now untouched. So I probably won't make again.

I love this recipe - it's fast and tasty! I actually use dried chives & parsley to make it even faster to make.

This salad was very good, and really easy to make. Not everyone liked it though, so picky eaters beware. Great to prepare when you have a vegan over for dinner. I used canned beans and corn, ...

!!que ensalada mas rica!!

Really yummy, although I got a little heavy handed with the onions. My mom loved it and said next time to bring her a bigger helping!

This was good, but it was missing something to me. I added more red wine vinegar, cilantro, and added a chopped tomato. It still seemed to be missing something, so I'm giving this 4 stars inst...

mmmm....beans. good recipe but "gravel salad" really doesn't sound appealing. chin chin needs to chill out on the garbanzo bean vs. chickpea terminology. they are both acceptable and intercha...

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