Summer Bean Salad
A refreshing dense bean salad recipe that's quick and affordable. Plus it's loaded with fiber, protein and iron!
Equipment
- 1 Large Bowl
Ingredients
- 1 16 oz can chickpea beans
- 1 16 oz can cannellini beans
- 1 16 oz can kidney beans
- ½ bell pepper (diced)
- ½ red onion (diced)
- ½ english cucumber (diced)
- ½ cup cilantro or parsley (loosely packed)
- 3 fresh limes (juiced)
- ½ tsp salt & pepper (or to taste)
Instructions
- Chop 1/2 bell pepper, 1/2 red onion, 1/2 english cucumber, 1/2 cup cilantro or parsley and place into a large bowl
- Drain and rinse 1 16 oz can chickpea beans, 1 16 oz can cannellini beans, 1 16 oz can kidney beans and place with chopped veggies
- Add juice of 3 fresh limes and ½ tsp salt & pepper to taste, mix together.
- Refrigerate for at least 1 hour to allow flavors to combine. Serve cold.
Notes
For a creamier finish, mix in some of the juice from the cannellini beans.