Layered Bean and Vegetable Salad

Layered Bean and Vegetable Salad is a versatile dish that can be customized with your favorite vegetables and dressings!

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: 10.

Print Recipe

Easy

Layered Bean and Vegetable Salad

Cooking Method: No cooking required Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 1 can Mixed beans
• 1 cup Cherry tomatoes
• 1 cup Cucumber
• 1 small Red onion
• 1 cup Bell pepper
• 2 tablespoon Fresh parsley
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Rinse and drain the mixed beans.
2. Chop the cherry tomatoes, cucumber, red onion, bell pepper, and fresh parsley.
3. In a large bowl, layer the mixed beans, cherry tomatoes, cucumber, red onion, bell pepper, and fresh parsley.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
5. Drizzle the dressing over the salad.
6. Cover and refrigerate for 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.