Description
A colorful and refreshing Healthy Mixed Bean Salad packed with protein-rich beans, fresh vegetables, and a zesty Mediterranean-inspired vinaigrette. Perfect for meal prep, picnics, or as a light side dish.
Ingredients
1 cup pinto beans, rinsed and drained
1 cup kidney beans, rinsed and drained
1 cup black-eyed peas, rinsed and drained
1 cup cannellini beans, rinsed and drained
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh basil, chopped
Zest and juice of 1 lemon
2 garlic cloves, minced
1 tsp Dijon mustard
1 tsp maple syrup
Salt and pepper, to taste
Instructions
- Rinse and drain all canned beans, then transfer them to a large mixing bowl.
- Chop cucumber, red onion, and sun-dried tomatoes, then add to the beans.
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon zest and juice, garlic, Dijon mustard, maple syrup, herbs, salt, and pepper.
- Pour the vinaigrette over the bean mixture and toss until evenly coated.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
Add crumbled feta or goat cheese for a creamy, tangy twist.
Swap sun-dried tomatoes with cherry tomatoes for a fresher taste.
Toss in diced avocado just before serving for extra creaminess.
Replace red wine vinegar with apple cider vinegar for a sweeter flavor.
Mix in quinoa or couscous to make it a hearty main dish.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
