Description
A simple, filling bean salad that is fresh and easy to make, featuring a hearty mix of three beans and fresh vegetables.
Ingredients
Scale
- 1 cup chickpeas (canned, drained and rinsed)
- 1 cup black beans (canned, drained and rinsed)
- 1 cup kidney beans (canned, drained and rinsed)
- ½ cup diced cucumber
- ½ cup cherry tomatoes (halved)
- ¼ cup red onion (thinly sliced)
- 1 celery stalk (diced)
- 2 tablespoons chopped parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine all three types of beans.
- Add chopped vegetables: cucumber, tomatoes, celery, and red onion.
- Sprinkle in parsley and mix gently.
- In a separate small bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic powder, salt, and pepper.
- Pour dressing over the bean mixture and toss until evenly coated.
- Chill for 20–30 minutes before serving to let flavors meld.
Notes
Rinse canned beans well to remove extra salt. Cut vegetables to similar sizes for balanced bites. Taste and adjust seasonings before chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: bean salad, healthy salad, vegan salad, protein salad, meal prep