Mixed Beans Salad

Brighten up your table with this vibrant and nutritious Mixed Beans Salad, a quick and easy recipe that's perfect for busy weeknights, meal prep, or summer gatherings. Packed with protein-rich canned black beans, kidney beans, and chickpeas, this salad is a colorful medley of fresh red and yellow bell peppers, crisp cucumber, and zesty red onion, all tied together with a refreshing homemade dressing made from extra-virgin olive oil, lemon juice, and a touch of honey. Finished with a generous handful of fresh parsley, this bean salad is not only visually stunning but also loaded with healthy, plant-based ingredients. Ready in just 20 minutes with no cooking required, it’s a versatile dish that can be enjoyed chilled as a side, a light lunch, or even as the star of your next potluck. Healthy, easy, and absolutely delicious—this Mixed Beans Salad will quickly become a family favorite!

Nutriscore Rating: 88/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

Ingredients

• 1 15 oz can canned black beans
• 1 15 oz can canned kidney beans
• 1 15 oz can canned chickpeas
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 small red onion
• 1 medium cucumber
• 1 cup fresh parsley
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Drain and rinse the black beans, kidney beans, and chickpeas in a colander. Allow them to drain completely and set aside.

Step 2

Dice the red and yellow bell peppers, chop the red onion finely, and cut the cucumber into small cubes.

Step 3

In a large mixing bowl, combine the drained beans, diced bell peppers, chopped onion, and cucumber.

Step 4

Roughly chop the fresh parsley and add it to the bowl with the mixed beans and vegetables.

Step 5

In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, honey, salt, and black pepper to create the dressing.

Step 6

Pour the dressing over the bean and vegetable mixture, tossing gently to ensure everything is evenly coated.

Step 7

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 8

Before serving, give the salad a final stir. Serve chilled or at room temperature.

Nutrition Facts

Serving size	2050.5 grams (2050.5g)

Amount per serving	% Daily Value*
Calories	2003

Total Fat 54.00g	69%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 0.90g
Cholesterol 0mg	0%
Sodium 4972mg	216%
Total Carbohydrate 299.30g	109%
Dietary Fiber 95.20g	340%
Total Sugars 32.70g
Protein 95.30g	191%

Vitamin D 0IU	0%
Calcium 672mg	52%
Iron 34mg	187%
Potassium 6005mg	128%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 18.5%

Carbs: 58.0%