Marinated Bean Salad
Bright, colorful, and bursting with flavor, this Marinated Bean Salad is a quick and nutritious dish that's perfect for picnics, potlucks, or a refreshing side to your meal. Packed with three types of beans—kidney beans, chickpeas, and green beans—this salad gets a vibrant crunch from fresh bell peppers and red onion, while a zesty homemade dressing made with olive oil, red wine vinegar, Dijon mustard, and a touch of honey ties everything together. This no-cook recipe comes together in just 15 minutes and features a marination step that enhances the flavors, making it even more delicious as it sits. Serve it chilled or at room temperature for a versatile, plant-based option that's high in protein, full of texture, and wonderfully colorful.
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Recipe Information
Ingredients
- 1 can (15 oz) canned kidney beans
- 1 can (15 oz) canned chickpeas
- 1 can (15 oz) canned green beans
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 small red onion
- 0.25 cup (chopped) fresh parsley
- 0.25 cup olive oil
- 0.25 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves (minced) garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain and rinse the kidney beans, chickpeas, and green beans under cold water to remove excess salt and preservatives.
Transfer the beans into a large mixing bowl.
Dice the red bell pepper and yellow bell pepper into small pieces. Finely chop the red onion. Add the chopped vegetables to the bowl with the beans.
Chop the fresh parsley and sprinkle it over the bean mixture.
In a small bowl or jar, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until fully emulsified.
Pour the dressing over the bean and vegetable mixture, tossing gently to coat all ingredients evenly.
Cover the bowl and let the salad marinate in the refrigerator for at least 1 hour to allow the flavors to combine. For the best flavor, let it marinate for up to 4 hours.
Before serving, give the salad a gentle toss to redistribute the dressing. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 43.7 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3859 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
