Why You Shouldn’t Skip This Protein-Packed Dense Bean Salad – Save Time and Stay Healthy!
Ingredients:
- 1 can of kidney beans, drained and rinsed (e.g., Goya or Bush’s Best)
- 1 can of chickpeas, drained and rinsed (e.g., BUSH’S Garbanzo Beans)
- 1 can of black beans, drained and rinsed (e.g., Eden Organic Black Beans)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup corn kernels, fresh or frozen
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup olive oil (e.g., California Olive Ranch)
- 2 tbsp red wine vinegar (e.g., Colavita Red Wine Vinegar)
- 1 tbsp Dijon mustard (e.g., Grey Poupon)
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp cumin powder
- Salt and black pepper, to taste
Instructions:
Prep the Beans: Drain and rinse all the beans thoroughly to remove excess sodium. Set aside.
Chop the Veggies: Dice the red and green bell peppers, finely chop the red onion, and set them aside.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, lemon juice, cumin, salt, and pepper. Ensure the mixture is well emulsified.
Mix It All Together: In a large salad bowl, combine the kidney beans, chickpeas, black beans, corn, bell peppers, and red onion. Add the chopped parsley and cilantro.
Toss and Serve: Pour the dressing over the bean mixture and toss gently to coat everything evenly. Let the salad sit for about 15-20 minutes to allow the flavors to meld together before serving.
Tips for Success:
- Chill the Salad: For a more refreshing taste, refrigerate the salad for at least 30 minutes before serving.
- Add Extra Crunch: Toss in sunflower seeds or pumpkin seeds to add a bit of texture.
- Customize to Your Liking: Feel free to add other veggies like cucumber or even jalapeño for a bit of heat.
This dense bean salad is not only protein-packed but also incredibly easy to make. You’ll save time while staying healthy with this nutrient-dense dish that’s perfect for meal prep!
