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dense bean salad recipes

Dense Bean Salad

A colorful and protein-packed salad featuring mixed beans, fresh vegetables, and zesty lemon dressing for a nutritious and filling meal.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 6 people
Calories 280 kcal

Equipment

  • Large Mixing Bowl
  • Colander
  • Whisk

Ingredients
  

Main Ingredients

  • 1 cup kidney beans cooked or canned, drained
  • 1 cup black beans cooked or canned, drained
  • 1 cup cannellini beans cooked or canned, drained
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper 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 to taste
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • Rinse and drain all beans thoroughly if using canned beans. Place them in a large mixing bowl.
  • Add the cherry tomatoes, cucumber, bell pepper, and parsley to the beans.
  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to form the dressing.
  • Pour the dressing over the salad and toss well until everything is evenly coated.
  • Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

For extra flavor, add feta cheese or diced avocado. Store in the fridge for up to 3 days.

Nutrition

Calories: 280kcalCarbohydrates: 32gProtein: 12gFat: 10gSaturated Fat: 1.5gSodium: 460mgPotassium: 800mgFiber: 9gSugar: 4gVitamin A: 850IUVitamin C: 30mgCalcium: 60mgIron: 3.2mg
Keyword Bean Salad, Protein Salad, vegetarian
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