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–+ servings
High-Protein Kidney Bean Salad

High-Protein Kidney Bean Salad: Quick, Zesty & Delicious

This High-Protein Kidney Bean Salad is a nutritious powerhouse, perfect for busy days and summer picnics, packed with protein and fiber.
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Prep Time 10 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Healthy
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Kidney Beans drained and rinsed
  • 1 can Black Beans drained and rinsed
  • 1 can Garbanzo Beans (Chickpeas) drained and rinsed
  • 2 whole Persian Cucumbers sliced into rounds
  • 1 cup Parsley fresh, chopped
  • 2 whole Green Onions chopped, include green tops
For the Dressing
  • 3 tablespoons Olive Oil extra virgin preferred
  • 1 whole Lemon juiced and zested
  • 2 tablespoons Apple Cider Vinegar
  • 1 clove Garlic freshly grated
  • to taste Salt adjust to personal taste

Equipment

  • mixing bowl
  • spatula
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Drain and rinse the canned kidney beans, black beans, and garbanzo beans under cool running water. Pat dry with a towel.
  2. Slice the Persian cucumbers into thin rounds and chop the parsley and green onions.
  3. In a mixing bowl, whisk together olive oil, lemon juice and zest, apple cider vinegar, garlic, and salt.
  4. Combine beans, chopped cucumbers, parsley, and green onions in the bowl with the dressing. Toss gently to coat.
  5. Let the salad sit for 5 minutes to meld flavors before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 250mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 700IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Ensure to dry the beans well after rinsing to avoid a watery salad. Use fresh ingredients for the best flavor.

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