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Bean Salad

A versatile, protein-rich dish showcasing the deliciousness of beans complemented by fresh vegetables and aromatic dressings, perfect for any meal or occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: Global, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Beans
  • 1 can Chickpeas
  • 1 can Kidney beans
  • 1 can Black beans
Crunchy Veggies
  • 1 cup Bell peppers, diced
  • 1 cup Cucumbers, diced
  • 1 stalk Celery, chopped
  • 1 small Red onion, chopped
Fresh Herbs
  • 1 tablespoon Parsley, chopped
  • 1 tablespoon Dill, chopped
Extras
  • 1/2 cup Feta cheese, crumbled
  • 1/4 cup Olives, sliced
Dressing
  • 3 tablespoons Olive oil
  • 2 tablespoons Vinegar (white or red wine)
  • 1 teaspoon Honey or maple syrup
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Method
 

Preparation
  1. Rinse and drain the canned beans thoroughly to remove excess sodium.
  2. Chop the crunchy veggies and fresh herbs as indicated.
Mixing
  1. In a large bowl, combine the rinsed beans, chopped veggies, fresh herbs, and extras like feta and olives.
Dressing
  1. In a separate bowl, whisk together olive oil, vinegar, honey, salt, and pepper to create the dressing.
  2. Pour the dressing over the bean salad and toss gently to coat.
Marination
  1. Let the salad marinate for at least 30 minutes in the fridge before serving to enhance the flavors.

Notes

Bean salads can last 3-5 days in the fridge. For best flavor, allow the salad to sit for a few hours before serving. Use fresh herbs last to retain their brightness.