Description
This vibrant, high-protein mixed bean salad is incredibly easy to prepare and perfect for meal prepping lunches or serving as a quick side dish at your next gathering. It features a zesty dressing and is ready fast using canned beans.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine the rinsed and drained chickpeas, black beans, and cannellini beans in a large bowl.
- Add the chopped cucumber, bell pepper, red onion, and fresh parsley to the bowl with the beans.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to make the dressing.
- Pour the dressing over the bean and vegetable mixture.
- Gently toss all ingredients until everything is evenly coated with the zesty dressing.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. This salad is excellent for meal prep and tastes even better the next day.
Notes
- For a Mediterranean twist, add 1/2 cup crumbled feta cheese just before serving.
- This recipe works well for potlucks and cookouts since it holds up well when made ahead.
- You can substitute any of the canned beans with kidney beans or green beans for variety.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4
- Sodium: 250
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 10
- Protein: 12
- Cholesterol: 0