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The Best Bean Salad Recipe For A Healthy Meal

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Best Easy Bean Salad Recipe in 2020 Bean salad, 5 bean salad, Side dishes easy
Best Easy Bean Salad Recipe in 2020 Bean salad, 5 bean salad, Side dishes easy from www.pinterest.com

Description

Bean salads are a great way to add protein, fiber, and other essential nutrients to your diet. They are easy to prepare, delicious, and can be customized to your liking. This recipe uses a variety of beans, vegetables, and herbs to create a colorful and flavorful dish that is perfect for a quick lunch or a nutritious side dish.

Prep Time

10 minutes

Cook Time

No cooking required

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 1 can of kidney beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, diced
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • 1 tablespoon of honey
  • 1 teaspoon of Dijon mustard
  • 1/2 teaspoon of garlic powder
  • Salt and black pepper to taste

Equipment

  • A large mixing bowl
  • A whisk
  • A knife
  • A cutting board

Method

  1. In a large mixing bowl, combine the chickpeas, kidney beans, black beans, diced bell peppers, diced red onion, and halved cherry tomatoes.
  2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.
  3. Pour the dressing over the bean mixture and toss gently to coat.
  4. Add the chopped parsley and cilantro to the bowl and toss again to combine.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. When ready to serve, give the salad a quick toss and adjust the seasoning as needed.
  7. Enjoy!

Notes

This bean salad can be stored in an airtight container in the refrigerator for up to three days. You can also add other vegetables or herbs to the salad, such as diced cucumber, chopped basil, or sliced avocado.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 260
  • Total Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 360mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 10g
  • Sugars: 6g
  • Protein: 10g

Recipes FAQ

Can I use dried beans instead of canned beans?

Yes, you can use dried beans instead of canned beans. Just be sure to soak the beans overnight and cook them until they are tender before using them in the salad.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time and store it in the refrigerator for up to three days.

What can I serve with this bean salad?

This bean salad is a great side dish for grilled meats or fish. You can also serve it as a light lunch with some crusty bread.

Recipe Tips

  • Be sure to rinse and drain the canned beans before using them in the salad to remove any excess sodium.
  • You can adjust the amount of herbs and spices in the dressing to suit your taste.
  • If you don't have apple cider vinegar, you can use white wine vinegar or red wine vinegar instead.

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