Keeping Up With the Beans: Crunchy & Cold Bean Salad
Beans are a great source of plant-based protein and fiber, making this salad not only delicious but also nutritious!
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.
Ingredients
- 15 ounce Canned Kidney Beans
- 15 ounce Canned Chickpeas
- 15 ounce Canned Black Beans
- 1 cup Red Bell Pepper
- 1 cup Green Bell Pepper
- 1 cup Red Onion
- 1 cup Cherry Tomatoes
- 1 cup Cucumber
- 0.5 cup Fresh Parsley
- 0.5 cup Fresh Mint
- 2 tablespoon Lemon Juice
- 2 tablespoon Olive Oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
- Rinse and drain the canned kidney beans, chickpeas, and black beans.
- Chop the red and green bell peppers, red onion, cherry tomatoes, and cucumber.
- Finely chop the fresh parsley and mint.
- In a large mixing bowl, combine the kidney beans, chickpeas, black beans, bell peppers, red onion, cherry tomatoes, cucumber, parsley, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to coat.
- Cover the bowl and let the salad rest in the refrigerator for at least 30 minutes.
- Serve the crunchy and cold bean salad chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.