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–+ servings
High-Protein Kidney Bean Salad

Zesty High-Protein Kidney Bean Salad Ready in 10 Minutes

This vibrant High-Protein Kidney Bean Salad is a quick, nutritious delight full of plant-based protein and fresh flavors.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 250
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) optional
  • 2-3 pieces Persian Cucumbers sliced
  • ½ cup Parsley finely chopped
  • ½ cup Green Onions finely chopped
For the Dressing
  • ½ cup Olive Oil
  • 2 pieces Lemons juice and zest
  • 4 tablespoons Apple Cider Vinegar
  • 1-2 cloves Garlic finely grated
  • to taste teaspoon Salt

Equipment

  • Mixing bowl
  • Colander
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions for High-Protein Kidney Bean Salad
  1. Drain, rinse, and dry the kidney beans, black beans, and garbanzo beans in a colander.
  2. Finely chop the parsley and green onions.
  3. Slice the Persian cucumbers into thin half-moon pieces.
  4. In a large bowl, whisk together olive oil, lemon juice and zest, apple cider vinegar, and grated garlic.
  5. Add the beans, chopped parsley, green onions, and cucumber slices to the dressing. Toss gently to combine.
  6. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 30IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

For enhanced flavors, refrigerate the salad for at least 30 minutes before serving. Store leftovers in an airtight container for up to 4 days.

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