Zesty High-Protein Kidney Bean Salad for Vibrant Health

Enjoy a vibrant High-Protein Kidney Bean Salad packed with flavor and nutrition, perfect for meal prep or summer potlucks.

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Prep Time 15

Chill Time 30

Total Time 45

Servings: 4 servings

Course: Lunch

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beans

1 can Kidney Beans Rinsed and drained
1 can Black Beans Rinsed and drained
1 can Garbanzo Beans (Chickpeas) Rinsed and drained

For the Crunch

2 pieces Persian Cucumbers Sliced
1 bunch Parsley Chopped
4 stalks Green Onions Chopped

For the Dressing

3 tablespoons Olive Oil Extra virgin recommended
2 tablespoons Lemons (juice and zest) Fresh preferred
1 tablespoon Apple Cider Vinegar Substitute white wine vinegar if needed
2 cloves Garlic Minced
to taste teaspoon Salt Adjust based on beans used

Equipment

Mixing Bowl
Colander
Cutting Board
knife
Whisk
spatula

Method

Preparation Steps

Drain, rinse, and dry all beans. Place in a bowl.
Chop parsley and green onions, slice cucumbers.
Combine olive oil, lemon juice, zest, vinegar, garlic, and salt in a bowl. Whisk until blended.
Add beans, parsley, green onions, and cucumbers to the bowl with dressing. Toss gently.
Let the salad sit for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 550mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

Allow salad to rest for better flavor. Ideal for meal prep.

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