Soy-Free Mixed Beans Salad
Elevate your healthy eating game with this vibrant Soy-Free Mixed Beans Salad, a refreshing twist on classic bean salads that's perfect for any meal. Packed with nutrient-rich chickpeas, kidney beans, and black beans, this no-cook recipe is bursting with fresh flavors thanks to crisp cucumbers, juicy cherry tomatoes, and sweet red bell pepper. A zesty homemade dressing made with extra virgin olive oil, fresh lemon juice, garlic, and parsley ties everything together, making each bite irresistibly tangy and satisfying. Ready in just 20 minutes, this colorful salad is soy-free, vegan, and gluten-free, making it a versatile dish that caters to a variety of dietary needs. Serve it chilled or at room temperature for a light lunch, potluck favorite, or as a wholesome side dish—they’ll be asking for seconds!
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Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas
- 1 can (15 oz) canned kidney beans
- 1 can (15 oz) canned black beans
- 1 medium red bell pepper, diced
- 1 large cucumber, diced
- 0.5 medium red onion, finely chopped
- 1.5 cups cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
- 0.25 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by draining and rinsing the canned chickpeas, kidney beans, and black beans under cold running water. This will help remove any excess sodium and ensure a fresh taste.
In a large mixing bowl, combine the drained chickpeas, kidney beans, and black beans.
Add the diced red bell pepper, cucumber, finely chopped red onion, halved cherry tomatoes, and chopped fresh parsley to the bowl with the beans.
In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
Pour the dressing over the mixed beans and vegetable mixture. Gently toss everything together until the salad ingredients are evenly coated with the dressing.
Let the salad sit for about 10 minutes to allow the flavors to meld. Adjust the seasoning with more salt or pepper, if desired.
Serve the salad chilled or at room temperature as a refreshing side dish or a light main course.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4976 mg | 216% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 95.6 g | 341% | |
| Total Sugars | 31.7 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 6142 mg | 131% | |
*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.
