Mixed Bean Salad with Green Vinaigrette
Brighten up your table with this vibrant and nutritious Mixed Bean Salad with Green Vinaigrette, a perfect blend of hearty legumes and garden-fresh vegetables dressed in a zesty, herb-infused vinaigrette. Featuring a medley of protein-packed chickpeas, kidney beans, and black beans along with crisp blanched green beans and juicy cherry tomatoes, this recipe is bursting with both color and flavor. The green vinaigrette—a tangy mix of olive oil, fresh lime juice, red wine vinegar, and fragrant herbs like parsley and cilantro—ties everything together with a refreshing, citrusy kick. Quick and easy to prepare in under 30 minutes, this chilled salad is ideal as a light, healthy main or a crowd-pleasing side dish for potlucks and summer gatherings. Packed with plant-based protein and vibrant flavors, it’s a must-try for anyone seeking a wholesome, satisfying dish.
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Recipe Information
Ingredients
- 1 cup canned chickpeas (garbanzo beans), drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a small pot of water to a boil, add the green beans, and blanch for 3-4 minutes until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large mixing bowl, combine the chickpeas, kidney beans, black beans, blanched green beans, cherry tomatoes, red onion, parsley, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, minced garlic, Dijon mustard, honey, salt, and black pepper until emulsified to create the green vinaigrette.
Pour the vinaigrette over the mixed beans and vegetables. Gently toss to coat all the ingredients evenly.
Taste and adjust seasoning as necessary, adding more salt, pepper, or lime juice if desired.
Cover the salad and let it sit in the refrigerator for at least 20 minutes to allow the flavors to meld together.
Serve chilled as a side dish or light meal, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 31.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2990 mg | 64% | |
*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.
