Prize Winning Bean Salad

Bean salads have been a popular dish in many cultures for centuries due to their high nutritional value and versatility.

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: 11.

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Easy

Prize Winning Bean Salad

Cooking Method: Mixing Cuisine: American Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free High Protein Vegan

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

Servings: 4 Calories: 800

Best Season: Summer

Ingredients

Servings

• 15 ounce Canned Black Beans
• 15 ounce Canned Kidney Beans
• 15 ounce Canned Chickpeas
• 1 cup Red Bell Pepper
• 1 cup Red Onion
• 0.5 cup Fresh Cilantro
• 2 tablespoon Lime Juice
• 2 tablespoon Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 teaspoon Ground Cumin

Instructions

1. Rinse and drain the canned beans and chickpeas.
2. Chop the red bell pepper, red onion, and fresh cilantro.
3. In a large mixing bowl, combine the beans, chickpeas, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and ground cumin.
5. Pour the dressing over the bean mixture and toss to coat.
6. Cover the bowl and let the salad rest in the refrigerator for at least 30 minutes.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 30g10%

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.