Description
A fresh, vibrant, and protein-packed viral dense bean salad that’s perfect as a quick lunch, easy dinner, or healthy snack. This easy recipe combines creamy beans, crisp vegetables, and a zesty homemade dressing for a dish that’s both satisfying and full of flavor. Whether you’re looking for simple meal prep ideas, nutritious food ideas, or refreshing dinner ideas, this bean salad delivers every time.
Ingredients
2 cups cooked white beans
1 cup cooked chickpeas
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/3 cup red onion, thinly sliced
1/2 cup celery, chopped
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Drain and rinse the white beans and chickpeas thoroughly, then let them dry completely.
2. Dice the red and yellow bell peppers into small, even pieces.
3. Thinly slice the red onion and chop the celery into small slices.
4. Finely chop the fresh parsley.
5. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper until well combined.
6. In a large bowl, combine the beans, chopped vegetables, and parsley.
7. Pour the dressing over the salad and toss gently until everything is evenly coated.
8. Let the salad rest for at least 20–30 minutes to allow the flavors to develop.
9. Taste and adjust seasoning if needed before serving.
Notes
Let the salad sit longer for deeper flavor—up to a few hours is ideal.
Always drain beans well to avoid a watery texture.
Adjust acidity by adding more lemon juice or vinegar to taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg