Description
Quick and easy dense bean salad recipe featuring a mix of protein-packed beans, fresh vegetables, and a zesty dressing for a healthy, satisfying dish.
Ingredients
Scale
- 1 cup each of kidney beans, black beans, and chickpeas (cooked or canned).
- 1 cup chopped bell peppers (red, yellow, or green).
- 1 cup cucumber, diced.
- ½ cup red onion, thinly sliced.
- 1 cup leafy greens (kale or spinach).
- 2 tablespoons olive oil.
- Juice of 1 lemon.
- Salt and pepper to taste.
- 1 teaspoon cumin.
- Fresh parsley or cilantro for garnish.
Instructions
- Prepare the Ingredients: Rinse and drain the beans. Chop vegetables and greens into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and cumin.
- Assemble the Salad: Combine beans, vegetables, and greens in a large mixing bowl.
- Dress the Salad: Pour the dressing over the ingredients and toss gently to coat evenly.
- Garnish and Serve: Sprinkle fresh parsley or cilantro on top and serve immediately.
Notes
This dense bean salad is highly customizable, allowing you to mix your favorite beans and vegetables. It’s perfect for meal prepping, offering a nutritious and delicious option for lunch or dinner.
- Prep Time: 15
- Cook Time: 10
- Category: Salad, Side Dish
- Method: Mixing, Chopping, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0mg