Print

Easy Mediterranean Mixed Bean Salad (High Protein, Make Ahead)

A close-up view of a vibrant bean salad featuring chickpeas, black beans, cucumber, and red pepper in a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this easy mixed bean salad packed with protein and fiber. It is perfect for meal prep, a quick lunch, or a vibrant side dish for any gathering.

Ingredients

Scale
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained chickpeas, black beans, and cannellini beans in a large mixing bowl.
  2. Add the chopped cucumber, bell pepper, and red onion to the beans.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper to make the dressing.
  4. Pour the dressing over the bean mixture. Toss gently until all ingredients are evenly coated.
  5. Stir in the fresh parsley.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad tastes even better the next day.

Notes

  • This high protein salad is excellent for meal prep; it keeps well in the refrigerator for up to four days.
  • For a more Mediterranean flavor, add 1/2 cup of crumbled feta cheese just before serving.
  • If you are preparing this for a potluck, keep the dressing separate and toss just before you leave to maintain the best texture.

Nutrition

Find it online: https://whiskdaily.com/easy-mediterranean-mixed-bean-salad-recipe/