Description
A hearty and protein-rich dense bean salad meal made with mixed beans, crunchy vegetables, and a bright vinaigrette. Perfect for healthy lunches, meal prep, or a balanced plant-based dinner.
Ingredients
Salad:
1 cup chickpeas
1 cup black beans
1 cup kidney beans
1 cup diced bell peppers
1/2 cup diced cucumbers
1/3 cup diced red onions
1/4 cup chopped parsley
Salt and pepper to taste
Dressing:
3 tbsp olive oil
2 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
1 garlic clove minced
Salt and pepper
Instructions
1. Rinse and drain all beans thoroughly.
2. Pat watery vegetables dry to prevent sogginess.
3. Add chickpeas, black beans, and kidney beans to a bowl.
4. Add bell peppers, cucumbers, onions, and parsley.
5. Whisk olive oil, vinegar, mustard, garlic, salt, and pepper.
6. Pour dressing over the salad.
7. Fold gently to avoid crushing beans.
8. Rest 10 minutes before serving.
9. Store in airtight containers if meal prepping.
Notes
Use fully drained beans.
Add corn, avocado, or edamame for variations.
Store dressing separately for more crunch.
Salad lasts 3–5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5
- Fat: 14
- Carbohydrates: 42
- Fiber: 14
- Protein: 16
