The Best High-Protein Kidney Bean Salad Recipe | Quick & Healthy Lunch
This high-protein kidney bean salad is fresh, zesty, and full of bold flavor thanks to a lemony garlic dressing and crisp veggies. Made with three types of beans and no mayo, it’s vegan, gluten-free, and perfect for meal prep or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Main Course, Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
- 2 cans kidney beans
- 1 can black beans
- 1 can garbanzo beans
- 2 persian cucumbers, thinly sliced
- 1/2 cup parsley, finely chopped
- 1/2 cup green onions, thinly sliced
- 1/2 cup olive oil
- 2 lemons, juice and zest
- 4 tbsp apple cider vinegar
- 1-2 garlic cloves, finely grated
- 1 tsp salt
Instructions
1. Drain, rinse, and dry all three types of beans.
2. Finely chop ½ cup of parsley and ½ cup of green onions.
3. Slice 2 persian cucumbers in half the long way then cut into thin half moon coins.
4. In a large mixing bowl, combine ½ cup olive oil, the juice and zest of 2 lemons, 4 tbsp of apple cider vinegar, 1 to 2 finely grated garlic cloves, and 1 tsp salt. Mix to combine.
5. Add the beans, herbs, and cucumbers to the mixing bowl and toss in the dressing until well coated and evenly combined.
6. Serve at room temperature or chilled.
Notes
This salad stores well for up to 4 days in the fridge, making it ideal for meal prep. Adjust garlic and lemon to taste for extra brightness. Pairs well with grilled veggies or whole grains.