Description
A nutritious and filling three bean salad packed with plant-based protein, fresh vegetables, and a tangy vinaigrette dressing, perfect for meal prep or a refreshing side dish.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 cup bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice or red wine vinegar
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt to taste
- Black pepper to taste
Instructions
- Drain and rinse chickpeas, kidney beans, and black beans thoroughly, then let them sit to remove excess moisture.
- Dice cucumber, halve cherry tomatoes, finely chop red onion, dice bell pepper, and chop parsley.
- In a large bowl, combine all beans with the chopped vegetables and parsley.
- In a separate bowl, whisk together olive oil, lemon juice or vinegar, garlic, Dijon mustard, honey or maple syrup, salt, and black pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Refrigerate for 20–30 minutes to allow flavors to blend.
- Stir before serving and adjust seasoning if needed.
Notes
- Add crumbled feta cheese for extra flavor.
- Include avocado for a creamy texture.
- Mix in corn for a touch of sweetness.
- Swap parsley with cilantro for a different flavor.
- Add chili or red pepper flakes for heat.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
