Mixed Beans Salad
Vibrant, nutritious, and incredibly easy to make, this **Mixed Beans Salad** is the ultimate go-to recipe for a quick, healthy meal or side dish. Packed with protein-rich black beans, kidney beans, and chickpeas, this colorful salad is brought to life with the crunch of fresh bell peppers, cucumber, and red onion. A zesty lemon and red wine vinegar dressing, lightly sweetened with honey, adds a tangy-sweet kick that perfectly balances the flavors. Ready in just 20 minutes with no cooking required, this salad is ideal for meal prep, potlucks, or a refreshing summer dish. Serve it chilled for a cool, crisp bite that’s as good for your taste buds as it is for your body! Keywords: bean salad recipe, healthy bean salad, summer salad ideas, protein-packed salad.
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Recipe Information
Ingredients
- 1 15 oz can canned black beans
- 1 15 oz can canned kidney beans
- 1 15 oz can canned chickpeas
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 small red onion
- 1 medium cucumber
- 1 cup fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain and rinse the black beans, kidney beans, and chickpeas in a colander. Allow them to drain completely and set aside.
Dice the red and yellow bell peppers, chop the red onion finely, and cut the cucumber into small cubes.
In a large mixing bowl, combine the drained beans, diced bell peppers, chopped onion, and cucumber.
Roughly chop the fresh parsley and add it to the bowl with the mixed beans and vegetables.
In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, honey, salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture, tossing gently to ensure everything is evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final stir. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4972 mg | 216% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 95.2 g | 340% | |
| Total Sugars | 32.7 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 6005 mg | 128% | |
*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.
