Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Rinse and drain the beans. Chop the vegetables and herbs.
- Make Dressing: In a small bowl, whisk olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.
- Combine: In a large mixing bowl, add beans, tomatoes, cucumber, red onion, and parsley.
- Toss: Drizzle the dressing over the ingredients and gently toss to combine.
- Serve or Store: Serve immediately or refrigerate for up to 3 days.
Notes
- eel free to add feta cheese or avocado for variations.
- Add grilled chicken or tofu for extra protein.
- Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: Per Serving
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
Keywords: Dense bean salad, bean salad recipe, healthy salad, protein-packed salad, vegan salad