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High-Protein Kidney Bean Salad Recipe

Fresh High-Protein Kidney Bean Salad Recipe You’ll Love

Try this High-Protein Kidney Bean Salad Recipe for a light, nutritious meal packed with flavor and plant-based protein.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 1 can Kidney Beans Rinse and drain before use.
  • 1 can Black Beans Rinse and drain before use.
  • 1 can Garbanzo Beans (Chickpeas) Rinse and drain before use.
For the Veggies
  • 2 medium Persian Cucumbers Slice thinly for best results.
  • 1 bunch Parsley Finely chop for even distribution.
  • 3 stalks Green Onions Thinly slice for incorporation.
For the Dressing
  • 1/4 cup Olive Oil Use high-quality extra virgin.
  • 2 medium Lemons Use fresh juice and zest.
  • 2 tablespoons Apple Cider Vinegar Adjust quantity to taste.
  • 2 cloves Garlic Grate for distribution.
  • to taste Salt Adjust based on preference.

Equipment

  • Mixing bowl
  • Colander
  • knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Rinse and prepare the beans: Drain, rinse, and dry the kidney beans, black beans, and garbanzo beans in a colander.
  2. Chop the fresh veggies: Finely chop the parsley and thinly slice the green onions, then set aside.
  3. Slice cucumbers: Cut the Persian cucumbers in half lengthwise and then into thin half-moon coins.
  4. Whisk the dressing: In a large bowl, whisk together olive oil, lemon juice and zest, apple cider vinegar, and grated garlic. Season with salt to taste.
  5. Combine ingredients: Add the rinsed beans, parsley, green onions, and cucumbers to the bowl with the dressing and gently toss together.
  6. Serve or chill: Serve immediately at room temperature or refrigerate for at least 30 minutes for better flavor.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 100IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

This salad keeps well in the fridge for up to 4 days. Allow the flavors to meld by letting it sit for at least 30 minutes before serving.

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