Go Back
–+ servings

Cold Bean Salad

A refreshing and nutritious cold bean salad packed with protein and fiber, perfect for summer gatherings or as a side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Beans
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 can chickpeas rinsed and drained
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Garnish
  • 1/4 cup fresh parsley chopped

Method
 

Prepare the Ingredients
  1. In a large mixing bowl, combine the black beans, kidney beans, and chickpeas.
  2. Add the cherry tomatoes, cucumber, red bell pepper, and red onion to the bowl.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
Combine and Serve
  1. Pour the dressing over the bean and vegetable mixture and toss gently to combine.
  2. Garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together as it sits.

Tried this recipe?

Let us know how it was!