Go Back

Summer Bean Salad

A refreshing dense bean salad recipe that's quick and affordable. Plus it's loaded with fiber, protein and iron!
Course Appetizer, Salad, Side Dish
Cuisine American
Diet Vegan
Keyword Beans, Summer
Prep Time 5 minutes
Cooling Time 1 hour

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.
Print