Description
This colorful, protein-packed bean salad is loaded with chickpeas, black beans, and kidney beans—tossed in a tangy Dijon vinaigrette. A fresh, no-cook meal perfect for meal prep or potlucks.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, finely chopped
1/2 cup fresh parsley, chopped
Dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Instructions
In a large mixing bowl, combine chickpeas, black beans, kidney beans, bell peppers, red onion, and parsley.
In a separate small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, maple syrup or honey, garlic powder, salt, pepper, and red pepper flakes.
Pour the dressing over the bean and vegetable mixture.
Toss gently until everything is well coated.
Cover and refrigerate for at least 1 hour before serving.
Serve cold or at room temperature.
Notes
Skip the olive oil for an oil-free version; add more vinegar and mustard for tang.
Mix in cooked quinoa, bulgur, or farro for added bulk.
Add chopped cucumber, cherry tomatoes, or avocado for freshness.
For a Tex-Mex variation, stir in cumin, lime juice, and cilantro.
Lasts up to 5 days in the fridge—perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Side Dish
- Method: No-Cook
- Cuisine: American, Mediterranean
