Description
This vibrant, high-protein mixed bean salad is packed with fresh vegetables and tossed in a zesty Mediterranean dressing. It is simple to prepare, perfect for meal prep lunches, or serving as a satisfying side dish at any gathering.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine the rinsed and drained chickpeas, black beans, and cannellini beans in a large mixing bowl.
- Add the chopped cucumber, bell pepper, red onion, and fresh parsley to the bowl with the beans.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper to create the dressing.
- Pour the dressing over the bean and vegetable mixture.
- Gently toss all ingredients until everything is evenly coated with the dressing.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. This salad tastes best after chilling for a few hours.
Notes
- This salad keeps well in the refrigerator for up to four days, making it excellent for healthy meal prep lunches.
- For added flavor, you can include 1/2 cup of crumbled feta cheese just before serving.
- If you prefer a tangier flavor, increase the fresh lemon juice by one tablespoon.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4
- Sodium: 250
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 11
- Protein: 14
- Cholesterol: 0