Description
This Mediterranean-inspired three bean salad is a healthy, high-protein option perfect for busy weekdays. Kidney beans, white beans, and chickpeas combine with artichokes, sun dried tomatoes, cucumber, parmesan, and fresh herbs, all tossed in a flavorful red wine vinaigrette for a satisfying and filling meal prep lunch.
Ingredients
- 1 can dark red kidney beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup marinated artichoke hearts, chopped
- 1/2 cup sun dried tomatoes packed in olive oil, sliced
- 2 mini cucumbers, sliced into half moons
- 1 cup parmesan cheese, grated
- 1/2 cup fresh herbs, such as basil and parsley, chopped
- Squeeze of lemon juice from half a lemon
- Pinch of salt
- 1/2 cup extra virgin olive oil
- 1 tablespoon shallot, minced
- 1 tablespoon honey
- 1/2 tablespoon Dijon mustard
- 1 teaspoon coarse Kosher salt (or 1/2 teaspoon fine salt)
- 1 teaspoon dried oregano
- A few grinds of black pepper
Instructions
1. Combine the kidney beans, white beans, chickpeas, artichoke hearts, sun dried tomatoes, cucumbers, parmesan cheese, and fresh herbs in a large mixing bowl.
2. In a small jar, combine the extra virgin olive oil, shallot, honey, Dijon mustard, salt, oregano, and black pepper. Close the jar and shake vigorously to mix the dressing.
3. Pour about half a cup of the dressing over the salad, and add the squeeze of lemon juice and pinch of salt.
4. Mix everything together with salad spoons until well combined.
5. Serve right away or store in the refrigerator and serve cold.
Notes
For meal prep, pre-portion 4 to 5 servings into airtight containers or glass storage jars.
This salad keeps well in the refrigerator for up to 5 days. Shake or toss before serving.
If the dressing solidifies in the fridge due to the olive oil, let the salad sit at room temperature for 5 to 10 minutes before eating so it returns to a liquid state.