Description
A vibrant vegan salad combining kidney, black, and garbanzo beans with crisp cucumbers and a tangy, homemade lemon-garlic dressing. This gluten-free, high-protein dish is perfect for quick lunches, healthy snacking, or gatherings. No mayo, no hidden additives—just fresh, flavorful legumes and herbs.
Ingredients
2 cans kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 cup chopped cucumbers
2 green onions, finely chopped
1/4 cup fresh parsley, chopped
2 tbsp olive oil
2 minced garlic cloves
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp dried oregano
Pinch of salt
Instructions
Drain and rinse all beans thoroughly
Combine kidney, black, and garbanzo beans, cucumbers, green onions, and parsley in a large bowl
In a separate small bowl, whisk together olive oil, garlic, lemon juice, Dijon mustard, oregano, and salt to create the dressing
Pour dressing over the bean mixture and toss until evenly coated
Chill for 30 minutes before serving to let flavors meld
Notes
Store in an airtight container in the refrigerator for up to 3 days
For extra crunch, add 1/2 cup cherry tomatoes or diced bell peppers
Boil beans textured vegetable protein for a higher protein boost if desired
This salad is naturally vegan and gluten-free but double-check canned bean labels for added preservatives
- Prep Time: 15
- Category: Dinner
- Method: Mixing
- Cuisine: Global-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg