Go Back Email Link
high protein 3 bean salad recipe - high protein 3 bean salad served in a white bowl overhead view
Chloe

high protein 3 bean salad

high protein 3 bean salad recipe made easy at home. A vibrant, no-cook Mediterranean salad packed with three protein-rich beans, crunchy vegetables, and tangy
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Method

Ingredients
  

Main
  • 1 can (15 oz) cannellini beans (white beans) rinsed and drained
  • 1 can (15 oz) kidney beans rinsed and drained
  • 1 can (15 oz) chickpeas rinsed and drained
  • 1 large English cucumber diced (about 1 1/2 cups)
  • 1 cup marinated artichoke hearts quartered
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 1/2 cup shaved Parmesan cheese plus more for garnish
  • 1/4 cup fresh parsley chopped
Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground

Method
 

  1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined. Set aside.
  2. In a large mixing bowl, add the rinsed and drained cannellini beans, kidney beans, chickpeas, diced cucumber, quartered artichoke hearts, and chopped sun-dried tomatoes. Toss gently to combine.
  3. Pour the prepared dressing over the bean mixture and toss until everything is evenly coated. Fold in the shaved Parmesan cheese and chopped parsley.
  4. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra Parmesan and parsley.