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Easy Mediterranean Mixed Bean Salad (High Protein, Make Ahead)

A vibrant bowl of 15-Minute bean salad featuring chickpeas, kidney beans, cucumber, and red pepper, garnished with parsley.
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This high protein mixed bean salad uses canned beans and fresh vegetables tossed in a zesty Italian dressing. It is simple to prepare, perfect for meal prep lunches, or serving as a quick side dish at potlucks and summer gatherings.

Ingredients

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  • 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 chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained chickpeas, black beans, and cannellini beans in a large mixing bowl.
  2. Add the chopped cucumber, bell pepper, red onion, and fresh parsley to the bowl with the beans.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper to create the dressing.
  4. Pour the dressing over the bean and vegetable mixture.
  5. Gently toss all ingredients until everything is evenly coated with the dressing.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad tastes better after chilling.

Notes

  • This salad is excellent for meal prep; it keeps well in the refrigerator for up to four days.
  • For a Southwest flavor, substitute the red wine vinegar with lime juice and add 1/2 cup of corn and a pinch of cumin to the dressing.
  • This recipe is a high protein salad recipe and a fiber rich meal, keeping you full for hours.

Nutrition

Find it online: https://cookingbycarla.com/easy-mediterranean-mixed-bean-salad-recipe/