Description
Fresh, filling, and full of fiber—this dense bean salad is a go-to for quick lunches, meal prep, or potlucks. Packed with three types of beans, bright veggies, and a zesty lemon dressing, this vegan-friendly salad is ready in just 10 minutes and delivers serious flavor and nutrition.
Ingredients
1 cup canned black beans, rinsed & drained
1 cup kidney beans, rinsed & drained
1 cup chickpeas, rinsed & drained
½ cup sweet corn (fresh or canned)
½ cup diced red bell pepper
¼ cup finely chopped red onion
¼ cup fresh parsley or cilantro, chopped
¼ cup olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tsp smoked paprika
Salt & pepper, to taste
Instructions
Step 1: Prep the Beans
Rinse and drain all canned beans to reduce sodium and avoid sogginess.
Step 2: Mix the Salad
In a large bowl, combine black beans, kidney beans, chickpeas, corn, bell pepper, onion, and parsley. Mix gently.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, cumin, paprika, salt, and pepper until emulsified.
Step 4: Toss It All Together
Pour the dressing over the bean mixture and toss to coat evenly.
Step 5: Chill (Optional)
Let the salad sit in the fridge for 30 minutes to allow flavors to develop. Serve chilled or at room temperature.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: ~250
- Fat: 10g (mostly healthy fats)
- Fiber: 10g
- Protein: 12g