Description

This hearty bean salad is packed with protein, fiber, and bold flavor. It combines a mix of beans, crunchy veggies, and a tangy vinaigrette for a satisfying side dish or light meal. It’s perfect for meal prep, picnics, or a quick lunch on the go.

Ingredients

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh parsley or cilantro, chopped
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the black beans, kidney beans, garbanzo beans, corn, red bell pepper, red onion, and parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.
Pour the dressing over the salad and toss well to combine.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Serve chilled or at room temperature.

Notes

Feel free to swap in any beans you prefer. Cannellini or pinto beans work great too.
This salad keeps well in the fridge for up to 4 days.
Add avocado or feta cheese for extra richness.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 420mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 9g
Cholesterol: 0mg