Patio Bean Salad
Bright, colorful, and bursting with fresh flavors, Patio Bean Salad is the ultimate crowd-pleaser for warm-weather gatherings or casual weeknight dinners. Featuring a medley of protein-packed black beans, chickpeas, and kidney beans, paired with crisp red and yellow bell peppers, cucumber, and red onion, this salad is as nutritious as it is beautiful. A tangy homemade dressing of olive oil, apple cider vinegar, honey, and Dijon mustard ties it all together, while fresh parsley adds a vibrant, herbaceous finish. Ready in just 15 minutes, this chilled bean salad is perfect for picnics, cookouts, or, as the name suggests, enjoying al fresco on the patio. Try this easy vegetarian recipe to add a pop of color and flavor to your menu!
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Recipe Information
Ingredients
- 1 can (15 oz) canned black beans
- 1 can (15 oz) canned chickpeas (garbanzo beans)
- 1 can (15 oz) canned kidney beans
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cucumber
- 1 small red onion
- 0.25 cup, chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse and drain the black beans, chickpeas, and kidney beans thoroughly. Set them aside in a large mixing bowl.
Chop the red bell pepper, yellow bell pepper, and cucumber into small, bite-sized pieces. Dice the red onion finely.
Add the chopped bell peppers, cucumber, and red onion to the mixing bowl with the beans.
Sprinkle the chopped fresh parsley over the vegetables and beans.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the bean and vegetable mixture. Toss everything gently until well combined and the dressing evenly coats all ingredients.
Taste and adjust the seasoning if needed, adding more salt or pepper to suit your preference.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold as a side dish or light main course. Enjoy on the patio or at any picnic!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4529 mg | 197% | |
| Total Carbohydrate | 287.2 g | 104% | |
| Dietary Fiber | 93.5 g | 334% | |
| Total Sugars | 25.0 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 5252 mg | 112% | |
*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.
