Description
A refreshing three bean salad tossed with cucumbers and a zesty lemon garlic dressing, perfect for meal prep and quick lunches.
Ingredients
Scale
- 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
- 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
- Drain, rinse, and dry all three types of beans.
- Finely chop ½ cup of parsley and ½ cup of green onions.
- Slice 2 persian cucumbers in half lengthwise, then cut into thin half-moon coins.
- In a large mixing bowl, combine ½ cup olive oil, the juice and zest of 2 lemons, 4 tbsp apple cider vinegar, 1 to 2 finely grated garlic cloves, and 1 tsp salt. Mix until smooth.
- Add the beans, herbs, and cucumbers to the mixing bowl, tossing gently until everything is well coated.
- Serve at room temperature or chilled.
Notes
For best results, allow the salad to chill for at least 30 minutes to enhance flavors. This salad can be prepared up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mixed
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg