Description

Discover the secret to a High Protein Three Bean Salad that’s quick, flavorful, and packed with nutritious goodness. This vibrant salad is perfect for busy weeknights, meal prepping, or a light yet satisfying lunch.

Ingredients

– 1 (15 oz) can black beans, drained and rinsed

– 1 (15 oz) can kidney beans, drained and rinsed

– 1 (15 oz) can garbanzo beans, drained and rinsed

– 1 cup diced bell pepper (any color)

– 1 cup diced cucumber

– 1/2 cup diced red onion

– 2 tablespoons chopped fresh parsley

– 3 tablespoons olive oil

– 2 tablespoons red wine vinegar

– 1 tablespoon Dijon mustard

– 1 teaspoon honey

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

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Instructions

1. In a large bowl, combine the black beans, kidney beans, and garbanzo beans.

2. Add the diced bell pepper, cucumber, red onion, and chopped parsley.

3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.

4. Pour the dressing over the bean and vegetable mixture and toss gently to coat.

5. Refrigerate for at least 30 minutes to allow the flavors to meld.

6. Serve chilled or at room temperature.

Notes

– For a creamier dressing, add 2 tablespoons of mayonnaise or Greek yogurt to the vinaigrette.

– Swap in different bean varieties, such as lima beans or edamame, to customize the salad.

– Garnish with crumbled feta cheese or chopped fresh herbs before serving.

Prep Time: 10
Category: Salads and Bowls
Method: No Cook
Cuisine: American