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Easy High-Protein Mixed Bean Salad

A close-up of a vibrant three bean salad featuring black, kidney, and cannellini beans mixed with sliced red onion and fresh parsley.
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Prepare this simple, high-protein mixed bean salad. It uses canned beans for speed and works well for meal prep or as a potluck side dish.

Ingredients

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  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans or garbanzo beans, rinsed and drained
  • 1 cup chopped red onion
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup chopped fresh cilantro or parsley
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained black beans, kidney beans, and cannellini beans in a large mixing bowl.
  2. Add the chopped red onion, bell pepper, and cilantro or parsley to the bowl with the beans.
  3. In a separate small bowl, whisk together the olive oil, lime juice, apple cider vinegar, ground cumin, salt, and black pepper to create the zesty bean dressing.
  4. Pour the dressing over the bean mixture.
  5. Toss all ingredients gently until the beans and vegetables are evenly coated with the dressing.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad tastes better after chilling.

Notes

  • This marinated bean salad is excellent for making ahead; it keeps well in the refrigerator for up to four days.
  • For a different flavor profile, substitute the lime juice with red wine vinegar and add 1 teaspoon of dried oregano for a more Mediterranean salad feel.
  • This recipe is a high protein salad that works well as a quick lunch recipe or a simple side dish.

Nutrition

Find it online: https://fooddexterity.com/easy-high-protein-bean-salad-recipe/