Dense Bean Salad

This hearty and filling dense bean salad is packed with plant-based protein, fiber, and fresh veggies. It's the perfect meal for anyone looking to eat healthy, stay full, and enjoy bold flavors. Make it ahead for meal prep, serve it as a main or side dish, and customize it to your liking with endless add-ins.

Course: dinner, Lunch, Meal Prep, Salad

Cuisine: Mediterranean, plant-based, vegan

Prep Time: 15

Cook Time: 0

Resting Time: 30

Total Time: 45

Servings: people

Calories: 300kcal

Cost: $10

Equipment

Large mixing bowl
Can opener
Knife
Cutting board
Whisk

Ingredients

1 cup chickpeas canned or cooked
1 cup black beans canned or cooked
1 cup kidney beans canned or cooked
1 bell pepper diced
1 cup cherry tomatoes halved
½ red onion diced
2 tablespoons fresh parsley chopped
3 tablespoons olive oil
Juice of 1 lemon
1 garlic clove minced
Salt and pepper to taste

Instructions

Drain and rinse the beans under cold water for at least 30 seconds.
Dice the bell pepper, halve the cherry tomatoes, and chop the red onion.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
In a large bowl, combine the beans, bell pepper, tomatoes, onion, and parsley.
Pour the dressing over the salad and toss gently to combine.
Let the salad chill in the fridge for 30 minutes before serving to allow the flavors to meld together.

Notes

Feel free to add additional protein like quinoa, edamame, or grilled chicken.
To make this salad even heartier, toss in some avocado or roasted vegetables.
If you prefer a spicier version, add some chili flakes or a jalapeño.

Nutrition

Calories: 300kcal