Sugar-Free Mixed Bean Salad
Bright, flavorful, and completely sugar-free, this Mixed Bean Salad is a healthy twist on a classic dish that’s perfect for any occasion. Made with a trio of protein-packed beans—chickpeas, black beans, and kidney beans—this salad is elevated with vibrant diced bell peppers, red onion, and fresh parsley for a burst of color and nutrition. The zesty homemade dressing, featuring olive oil, red wine vinegar, lemon juice, and a hint of cumin, ties everything together with refreshing elegance. Ready in just 20 minutes, this no-cook recipe is ideal for meal prep, picnics, or as a wholesome side dish. Enjoy it chilled or at room temperature for a light, satisfying bite that’s naturally gluten-free and packed with flavor! Perfect keywords: sugar-free salad, mixed bean salad, healthy side dish, no-cook recipe, gluten-free salad.
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Recipe Information
Ingredients
- 1 15-ounce can canned chickpeas
- 1 15-ounce can canned black beans
- 1 15-ounce can canned kidney beans
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 0.5 medium red onion, finely chopped
- 0.5 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Drain and rinse the canned chickpeas, black beans, and kidney beans thoroughly under cold water. This helps to remove excess sodium and ensures your salad isn't too wet.
2. In a large bowl, combine the chickpeas, black beans, and kidney beans.
3. Add the diced red bell pepper, yellow bell pepper, and finely chopped red onion to the bean mixture.
4. Stir in the chopped fresh parsley, mixing until evenly distributed.
5. In a small separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, ground cumin, salt, and black pepper to create the dressing.
6. Pour the dressing over the mixed bean salad and toss everything together gently until all ingredients are well-coated with the dressing.
7. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. This also enhances the freshness of the salad.
8. Before serving, toss the salad gently once more to redistribute any dressing that may have settled at the bottom.
9. Serve chilled or at room temperature as a side dish or a healthy light meal.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5001 mg | 217% | |
| Total Carbohydrate | 283.6 g | 103% | |
| Dietary Fiber | 95.3 g | 340% | |
| Total Sugars | 29.4 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 6209 mg | 132% | |
*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.
