High Protein Three Bean Salad
A protein-packed Mediterranean three bean salad with artichokes, sun-dried tomatoes, cucumber, and herbs tossed in a flavorful vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salads
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 can dark red kidney beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup marinated artichoke hearts, chopped
- 1/2 cup sun-dried tomatoes in oil, sliced
- 2 mini cucumbers, sliced into half moons
- 1 cup parmesan cheese, grated
- 1/2 cup fresh herbs (basil and parsley), chopped
- Juice of 1/2 lemon
- Pinch of salt
- 1/2 cup extra virgin olive oil
- 1/4 cup vinegar
- 1 tablespoon shallot, minced
- 1 tablespoon honey
- 1/2 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- Black pepper, to taste
Instructions
1. Combine kidney beans, white beans, chickpeas, artichokes, sun-dried tomatoes, cucumbers, parmesan, and herbs in a large bowl
2. In a jar, combine olive oil, vinegar, shallot, honey, Dijon mustard, salt, oregano, and pepper, then shake well
3. Pour about 1/2 cup of dressing over the salad and add lemon juice and a pinch of salt
4. Toss everything together until well combined
5. Serve immediately or refrigerate and serve cold later
Notes
Pre-portion into containers for easy meal prep lunches
Salad keeps well in the fridge for up to 5 days
Let sit at room temperature for 5-10 minutes if dressing solidifies in the fridge
Shake or toss before serving for best texture and flavor
Find it online: https://cookingwithramsay.com/high-protein-three-bean-salad/