Marinated Vegetable and Bean Salad
Bursting with color, texture, and bold flavor, this Marinated Vegetable and Bean Salad is a quick, healthy recipe perfect for meal prep, potlucks, or a refreshing side dish. Packed with protein-rich chickpeas and black beans, crisp cucumbers, juicy cherry tomatoes, and sweet red bell peppers, this salad hits all the right notes. Tossed in a tangy red wine vinaigrette with a touch of Dijon mustard and honey (or maple syrup for a vegan twist), it’s the ultimate no-cook dish ready in just 15 minutes. The marination process enhances the flavors, making each bite even more satisfying. Serve this vibrant, chilled salad on its own or alongside grilled proteins for a complete and nourishing meal.
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Recipe Information
Ingredients
- 1 15-ounce can (drained and rinsed) canned chickpeas (garbanzo beans)
- 1 15-ounce can (drained and rinsed) canned black beans
- 1.5 cups (halved) cherry tomatoes
- 1 medium-sized (diced) cucumber
- 1 medium-sized (diced) red bell pepper
- 1 small (finely chopped) red onion
- 0.5 cup (chopped) fresh parsley
- 0.25 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 2 teaspoons Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine the drained and rinsed chickpeas and black beans.
Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and chopped fresh parsley to the bowl. Mix well to combine.
In a small bowl or jar with a tight-fitting lid, prepare the vinaigrette. Combine the olive oil, red wine vinegar, honey (or maple syrup), Dijon mustard, garlic powder, salt, and black pepper.
Whisk the vinaigrette ingredients together thoroughly, or shake the jar until the dressing is emulsified.
Pour the vinaigrette over the vegetable and bean mixture in the large bowl.
Toss everything together until all the ingredients are evenly coated with the dressing.
Cover the salad bowl and allow the mixture to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
Before serving, toss the salad once more and adjust seasoning with additional salt and pepper, if necessary.
Serve chilled as a side or light main dish.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 36.2 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3891 mg | 83% | |
*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.
