This High Protein Bean Salad is Fresh and perfect for spring
Every cell in our bodies contains protein. We need that protein in our diet to help our bodies repair cells, and make new ones. It builds muscle, and is good for your bones. And beyond that, research suggests that high protein diets can seriously impact weight loss.
If you are vegetarian or vegan, it can be difficult to get the protein your body needs. That’s where this High Protein Bean Salad comes in. It’s a robust salad that won’t have you (or your body) missing the meat. Beans also have the added benefit of a ton of fibre, and are rich in B vitamins.
This dish and works well as a dinner, lunch, or side dish. It’s a potluck favourite because the longer it sits at room temperature, the more time the beans have to marinate in the dressing. And because beans are dirt cheap, you have a filling dish on the table in minutes that won’t break the bank.
Can I use another type of bean?
Any type of bean will work in this recipe – chickpeas, kidney beans, black beans, or pinto beans. You can even go crazy and add green or wax beans for an entirely different look. Mix and match different combinations for a different texture and taste every time you make this dish.
You can use cooked beans or canned, it’s entirely up to your preference. If you are using canned, rinse them well so that the starchy canning liquid does not affect the salad.
What is in herbs de Provence ?
Herbs de Provence is the belle of the ball in the salad dressing. This mix of dried herbs is used heavily in French cuisine, and contains thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. If you have all of those ingredients, by all means, make your own mix. But in general it’s much easier to buy a small packet of pre-blended herbs.
To keep the salad from being too bland, the vinaigrette also has lime juice, Dijon mustard, and balsamic vinegar to perk up the beans. The veggies add a nice crunch, and pack in even more nutrients.
More recipes with beans
High Protein bean Salad
- 2 cans 19 oz chickpeas or kidney beans, black beans, lupine
- 1 red bell pepper cubed
- ¾ cup cherry tomatoes halved
- 1 small cucumber sliced
- ¼ cup green olives sliced
- 2 slices green onion sliced
- Salad: Put the salad ingredients in a bowl.
- Dressing: Make the dressing in another bowl and mix it.
- Mix: Pour the vinaigrette over the salad and mix.
- Macerate: Macerate 30 minutes before serving