Easy High-Protein Mediterranean Mixed Bean Salad
Prepare this simple, high-protein mixed bean salad ahead of time. It features a zesty vinaigrette and is perfect for meal prep, potlucks, or a quick side dish.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped red onion
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the rinsed and drained chickpeas, black beans, and cannellini beans in a large bowl.
- Add the chopped cucumber, bell pepper, red onion, and fresh parsley to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper to create the vinaigrette.
- Pour the vinaigrette over the bean and vegetable mixture.
- Toss gently until all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This salad tastes better after chilling.
- Serve cold as a side dish or light lunch.
Notes
- You can substitute any of the canned beans with kidney beans or green beans for a different mix.
- This salad holds up well in the refrigerator for up to four days, making it excellent for meal prep.
- For extra flavor, add 1/4 cup crumbled feta cheese before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 10
- Protein: 12
- Cholesterol: 0