High-Protein Kidney Bean Salad

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 6

Ingredients

For the Salad

2 cans kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can garbanzo beans (chickpeas), drained and rinsed

2 Persian cucumbers, thinly sliced

½ cup fresh parsley, finely chopped

½ cup green onions, thinly sliced

For the Dressing

½ cup olive oil

Juice and zest of 2 lemons

4 tbsp apple cider vinegar

1–2 garlic cloves, finely grated

1 tsp salt

Instructions

Drain, rinse, and lightly dry all three types of beans.

Finely chop the parsley and green onions.

Slice the cucumbers lengthwise, then cut them into thin half-moon slices.

In a large bowl, whisk together the olive oil, lemon juice and zest, apple cider vinegar, garlic, and salt.

Add the kidney beans, black beans, chickpeas, parsley, green onions, and cucumber.

Toss everything together until evenly coated with the dressing.

Serve immediately at room temperature or chill before serving.

Nutrition per serving: approximately 399 calories, 15g protein, 45g carbohydrates, 19g fat, and 15g fiber.