Dense Bean Salad
A hearty, colorful bean salad loaded with protein, fresh vegetables, and herbs. Perfect for meal prep, picnics, or a satisfying lunch.
Equipment
- Mixing Bowl
Ingredients
Beans
- 1 cup kidney beans cooked or canned, rinsed
- 1 cup chickpeas cooked or canned, rinsed
- 1 cup cannellini beans cooked or canned, rinsed
Vegetables & Herbs
- 1 cup red bell pepper diced
- 1/2 cup red onion finely chopped
- 1/2 cup celery chopped
- 1/4 cup fresh parsley chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add all beans to a large bowl and gently mix.
- Add the diced vegetables and chopped parsley to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper.
- Pour the dressing over the bean mixture and toss well to combine.
- Refrigerate for at least 30 minutes to allow flavors to blend, or serve immediately.
Notes
For extra flavor, add feta cheese, avocado, or a pinch of cumin.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 14gFat: 12gSaturated Fat: 2gSodium: 380mgPotassium: 650mgFiber: 11gSugar: 4gVitamin A: 800IUVitamin C: 38mgCalcium: 75mgIron: 4.5mg
Tried this recipe?Let us know how it was!