Description

This high-protein three bean salad is a nutritious and flavorful dish that’s perfect for meal prep, gatherings, or as a side. Packed with plant-based protein, fiber, and a variety of vibrant vegetables, it’s a delicious and satisfying way to fuel your body.

Ingredients

– 1 (15 oz) can black beans, rinsed and drained

– 1 (15 oz) can kidney beans, rinsed and drained

– 1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained

– 1 cup diced red bell pepper

– 1 cup diced cucumber

– 1/2 cup diced red onion

– 1/4 cup chopped fresh parsley

– 2 tablespoons olive oil

– 2 tablespoons red wine vinegar

– 1 tablespoon Dijon mustard

– 1 teaspoon honey

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

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Instructions

1. In a large bowl, combine the black beans, kidney beans, and garbanzo beans.

2. Add the diced red bell pepper, cucumber, red onion, and chopped parsley. Toss gently to mix.

3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.

4. Pour the dressing over the bean salad and toss to coat evenly.

5. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

6. Serve chilled or at room temperature.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors will continue to develop the longer it sits. You can also customize the salad by adding other vegetables, such as diced celery or cherry tomatoes.

Prep Time: 15
Category: Salads and Bowls
Method: No-Cook
Cuisine: American