Travelling Bean Salad
Bursting with vibrant colors and bold flavors, the Travelling Bean Salad is the ultimate make-ahead dish for picnics, potlucks, or meal prep. This no-cook recipe combines the hearty trio of kidney beans, black beans, and chickpeas with sweet corn, crisp cucumber, and red bell pepper, while fresh parsley and finely diced red onion add herbaceous and zesty notes. Tossed in a tangy-sweet dressing of red wine vinegar, Dijon mustard, honey, and garlic, this salad is packed with protein, fiber, and mouthwatering flavor. Ready in just 15 minutes and perfect served chilled or at room temperature, it’s a versatile vegetarian dish that travels well and keeps beautifully in the fridge for days. Whether you’re looking for a healthy lunch, a colorful side dish, or a quick prep option for busy weeks, this bean salad is your ticket to a fresh, wholesome meal.
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Recipe Information
Ingredients
- 1 can (15 oz) canned kidney beans
- 1 can (15 oz) canned black beans
- 1 can (15 oz) canned chickpeas
- 1 cup sweet corn kernels
- 1 medium red bell pepper
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup, chopped parsley
- 0.25 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 cloves, minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain and rinse the canned kidney beans, black beans, and chickpeas under cold water. Set them aside in a large mixing bowl.
Add the sweet corn kernels to the bowl with the beans.
Dice the red bell pepper and cucumber into small, bite-sized pieces and add them to the bowl.
Finely chop the red onion and parsley, then add them to the salad mixture.
In a small bowl or jar, combine olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper to prepare the dressing. Whisk or shake well to emulsify.
Pour the dressing over the bean and vegetable mixture. Toss thoroughly to ensure everything is evenly coated.
Taste and adjust seasoning if necessary. Add more salt, pepper, or vinegar to your liking.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 96.9 g | 346% | |
| Total Sugars | 53.6 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 5693 mg | 121% | |
*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.
