Description
A vibrant no-cook salad blending three beans for complete plant-based protein, Mediterranean herbs, and tangy dressing. Packed with fiber and nutrients, this salad offers 30g protein per serving, making it ideal for lunch, dinner, or meal prep.
Ingredients
1 (15-oz) can kidney beans, rinsed and drained
1 (15-oz) can white beans (navy or cannellini), rinsed and drained
1 (15-oz) can chickpeas, rinsed and drained
1 (14-oz) jar marinated artichoke hearts, drained and halved
1/2 cup sun-dried tomatoes (oil-packed), drained
1 cup diced cucumber
1/4 cup thinly sliced red onion
1/4 cup olive oil
3 tablespoons apple cider vinegar (non-alcoholic substitute for red wine)
2 tablespoons lemon juice
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/4 cup nutritional yeast or grated parmesan (optional)
Salt and pepper to taste
Instructions
In a large bowl, combine kidney beans, white beans, chickpeas, artichoke hearts, sun-dried tomatoes, cucumber, and red onion.
In a separate bowl, whisk together olive oil, apple cider vinegar, lemon juice, minced garlic, parsley, oregano, and nutritional yeast (if using).
Pour dressing over salad and toss to coat. Season with salt and pepper to taste.
Chill for 15–20 minutes before serving to let flavors meld.
Notes
Use canned beans for speed; ensure they are low-sodium if needed.
Exclude nutritional yeast/parmesan for vegan version.
Store leftovers in an airtight container for up to 3 days.
Double the recipe for meal prep; portion into individual containers.