Description
A vibrant and protein-packed kidney bean salad featuring three types of beans, crisp Persian cucumbers, fresh herbs, and a zesty lemon garlic dressing. This vegan, gluten-free salad is perfect for quick lunches, meal prep, or summer gatherings.
Ingredients
Bean Salad
- 2 cans kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 2 Persian cucumbers, thinly sliced
- 1/2 cup parsley, finely chopped
- 1/2 cup green onions, thinly sliced
Dressing
- 1/2 cup olive oil
- 2 lemons, juice and zest
- 4 tbsp apple cider vinegar
- 1-2 garlic cloves, finely grated
- 1 tsp salt
Instructions
- Prepare the Beans: Drain, rinse, and dry the kidney beans, black beans, and garbanzo beans thoroughly to remove any excess liquid and improve salad texture.
- Chop the Herbs and Vegetables: Finely chop 1/2 cup of parsley and 1/2 cup of green onions. Slice the Persian cucumbers lengthwise in half, then cut into thin half-moon slices for a crisp bite.
- Make the Dressing: In a large mixing bowl, whisk together 1/2 cup olive oil, the juice and zest of 2 lemons, 4 tablespoons of apple cider vinegar, 1 to 2 finely grated garlic cloves depending on your preference, and 1 teaspoon of salt until well combined and emulsified.
- Combine Salad Ingredients: Add the prepared beans, chopped parsley, green onions, and sliced cucumbers to the bowl with the dressing. Toss everything gently to ensure the salad is evenly coated with the zesty dressing.
- Serve: Enjoy the kidney bean salad immediately at room temperature or refrigerate for later and serve chilled for a refreshing dish.
Notes
- For best texture, make sure to dry the beans well after rinsing to avoid a watery salad.
- You can adjust the amount of garlic to your taste; 2 cloves will give a more pronounced garlic flavor.
- This salad can be stored in the refrigerator for up to 3 days.
- Add chopped bell peppers or tomatoes for extra color and flavor variations.
- Omitting salt or reducing it can accommodate low-sodium diets.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
