High-Protein Kidney Bean Salad
A vibrant vegan salad blending kidney beans, black beans, and garbanzo beans with cucumbers, herbs, and a zesty lemon-garlic dressing. Gluten-free, loaded with 15g protein per serving, and perfect for quick meals or meal prep.
- Prep Time: 10
- Total Time: 10
- Yield: 6 servings
- Category: salads
- Method: Tossing
- Cuisine: Mediterranean-American
- Diet: Vegan
Ingredients
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
1 medium cucumber, diced
1/4 cup fresh parsley, chopped
2 green onions, thinly sliced
1 lemon (juice and zest)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Combine drained beans in a large bowl.
Add diced cucumber, parsley, and green onions.
In a small bowl, whisk lemon juice, zest, olive oil, vinegar, garlic, and mustard.
Pour dressing over salad and toss to coat.
Season with salt and pepper.
Chill for 30 minutes before serving (optional).
Notes
Use fresh lemon juice for brightness; avoid bottled.
Store in airtight containers in the fridge for up to 5 days.
Add cherry tomatoes or bell peppers for extra crunch.
Find it online: https://cookingwithramsay.com/high-protein-kidney-bean-salad/