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–+ servings
bean salad

Fresh Herb Bean Salad

A vibrant and protein-packed salad made with mixed beans, crunchy vegetables, and a bright lemon herb dressing. Ideal for lunch, picnics, or meal prep.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 bowls
Calories 260 kcal

Equipment

  • Mixing Bowl
  • Saucepan
  • Strainer

Ingredients
  

Bean Mix

  • 1 cup cannellini beans cooked or canned, drained
  • 1 cup yellow wax beans blanched
  • 1 cup green beans blanched

Vegetables

  • 1/2 cup cucumber sliced
  • 1/2 cup cherry tomatoes halved
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped

Dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Blanch the green and yellow beans in boiling water for 2–3 minutes, then cool in ice water.
  • Combine all beans in a large mixing bowl.
  • Add sliced cucumber, cherry tomatoes, dill, and parsley.
  • Whisk dressing ingredients together in a small bowl.
  • Pour dressing over salad and toss until well coated.
  • Let rest 10 minutes before serving to absorb flavor.

Notes

Add red onion, chickpeas, avocado, or feta for variations. Keeps well for 3 days in fridge.

Nutrition

Calories: 260kcalCarbohydrates: 28gProtein: 11gFat: 12gFiber: 8g
Keyword high protein, Vegan, vegetarian
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