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Simple kidney bean salad on a white plate with chickpeas, cucumber, parsley, and green onion

Simple Kidney Bean Salad (High-Protein, Vegan + Gluten-Free)

5 from 1 vote
This simple kidney bean salad combines three kinds of beans, crisp cucumber, fresh parsley and green onion, with a bright lemon-garlic dressing. High-protein, vegan, gluten-free, and ready in 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes

Video

Servings : 6 servings

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Ingredients

Bean Salad
  • 2 cans kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 persian cucumbers, thinly sliced
  • ½ cup parsley, finely chopped
  • ½ cup green onions, thinly sliced
Dressing
  • ½ cup olive oil
  • 2 lemons , juice and zest
  • ¼ cup apple cider vinegar
  • 2 garlic cloves, finely grated
  • 1 tsp salt
Start Cooking

Instructions
 

  1. Drain, rinse, and dry 2 cans kidney beans, 1 can black beans1 can garbanzo beans. It's important that you remove all of the excess liquid.
  2. Slice 2 persian cucumbers in half the long way then cut into thin half moon coins.
  3. Finely chop ½ cup parsley and ½ cup green onions.
  4. In a large mixing bowl, combine ½ cup olive oil, 2 lemons (zest and juice), ¼ cup apple cider vinegar, 2 garlic cloves (finely grated), and 1 tsp salt. Mix to combine.
  5. Add the beans, herbs, and cucumbers to the mixing bowl and toss in the dressing until well coated and evenly combined.
  6. Serve at room temperature or chilled.

Nutrition

Calories: 408kcalCarbohydrates: 44gProtein: 16gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 606mgPotassium: 732mgFiber: 15gSugar: 2gVitamin A: 546IUVitamin C: 29mgCalcium: 89mgIron: 5mg