Description
This high-protein kidney bean salad recipe is fresh, zesty, and packed with bold flavor thanks to a lemony garlic dressing and crisp veggies. Made with three types of beans and no mayo, it’s the perfect easy salad for meal prep, summer potlucks, or quick lunches.
Ingredients
Bean Salad
- 2 cans kidney beans, rinsed and dried
- 1 can black beans, rinsed and dried
- 1 can garbanzo beans, rinsed and dried
- 2 persian cucumbers, thinly sliced
- 1/2 cup parsley, finely chopped
- 1/2 cup green onions, thinly sliced
Dressing
- 1/2 cup olive oil
- 1 lemon, juice and zest
- 4 tbsp apple cider vinegar
- 1–2 garlic cloves, finely grated
- 2 tsp salt
Instructions
- Drain, rinse, and dry all three types of beans. Finely chop 1/2 cup of parsley and 1/2 cup of green onions.
- Slice 2 Persian cucumbers in half the long way then cut into thin half moon coins.
- In a large mixing bowl, combine 1/2 cup olive oil, the juice and zest of 1 lemon, 4 tbsp of apple cider vinegar, 1 to 2 finely grated garlic cloves, and 2 tsp salt. Mix to combine.
- Add the beans, herbs, and cucumbers to the mixing bowl and toss in the dressing until well coated and evenly combined.
- Serve at room temperature or chilled.
Notes
- Estimated Nutrition Facts: 399 calories | 15g protein | 45g carbs | 19g fat | 15g fiber
- Prep Time: 10 minutes
- Category: Main Course, Salad, Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 399
- Fat: 19g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
