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overhead image of freshly prepared bean salad

Summer Bean Salad

A refreshing dense bean salad recipe that's quick and affordable. Plus it's loaded with fiber, protein and iron!
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Prep Time 5 minutes
Cooling Time 1 hour
Course: Appetizer, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large Bowl

Method
 

  1. 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
  2. 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
  3. Add juice of 3 fresh limes and ½ tsp salt & pepper to taste, mix together.
  4. 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.