Description
A vibrant and nutritious salad combining beans, fresh vegetables, and seeds, perfect for meal prep or as a fulfilling side dish.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin (optional)
Instructions
- In a large mixing bowl, combine the chickpeas, kidney beans, and black beans. Drain and rinse thoroughly.
- Add the diced red bell pepper, chopped red onion, halved cherry tomatoes, diced cucumber, and chopped parsley to the beans. Gently mix to combine.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, sea salt, black pepper, and optional cumin until emulsified.
- Pour the dressing over the bean and vegetable mixture and toss thoroughly. Let rest for at least 10 minutes at room temperature before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Dress lightly before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg