Zesty Kidney Bean Salad Recipe for Quick Healthy Meals

This Kidney Bean Salad Recipe is a vibrant, high-protein, and fiber-packed dish that can be ready in just 10 minutes for quick, healthy meals.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can Kidney Beans drained and rinsed
1 can Black Beans drained and rinsed
1 can Garbanzo Beans (Chickpeas) drained and rinsed
2 Persian Cucumbers sliced
1 bunch Parsley finely chopped
3 Green Onions finely chopped

For the Dressing

¼ cup Olive Oil can be swapped with avocado oil
1 whole Lemon juice and zest
2 tablespoons Apple Cider Vinegar can substitute with white wine vinegar
2 cloves Garlic grated
Salt to taste

Equipment

Mixing Bowl
spatula
Knife
Cutting board

Method

Step-by-Step Instructions

Begin by draining and rinsing one can each of kidney beans, black beans, and garbanzo beans under cold running water.
Finely chop a handful of fresh parsley and a few green onions, set aside.
Slice the Persian cucumbers into half-moon coins and set aside.
In a mixing bowl, combine olive oil, the juice and zest of one lemon, apple cider vinegar, and grated garlic. Whisk until blended.
Combine the beans, parsley, green onions, and cucumbers in a large bowl and drizzle the dressing over the top. Toss gently.
Serve immediately or chill in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

This salad is perfect for meal prep and can be stored in the fridge for up to 4 days. For extra crunch, consider adding diced bell peppers or corn.

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