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High Protein bean Salad

This High Protein Bean Salad is unanimous at home, everyone is happy when they see this beautiful colorful salad arriving on the table.
5 from 12 votes
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Course: Salad
Cuisine: internationnal
Keyword: bean, végan, vegetarian
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 134kcal

Ingredients

  • 1 can 19 oz chickpeas
  • 1 can 19 oz kidney beans
  • 2 bell pepper diced
  • 1 cup tomatoes diced
  • 2 small cucumber sliced
  • ¼ cup kalamata olives halfway
  • 2 slices green onion sliced

Vinaigrette :

Instructions

  • Salad:
    Wash and prepare all the ingredients. Put the salad ingredients in a bowl.
  • Dressing:
    Add the ingredients of the dressing in a bowl. l and mix it. Mix everything until well combined
  • Mix:
     Pour the vinaigrette over the salad and mix until all the ingredients are well coated
  • Macerate:
    Macerate 30 minutes before serving

Notes

For the vinaigrette you can also use the recipe of the best Vinaigrette.
You can keep the bean salad in the fridge for up to 4 days, do not freeze as the veggies will change the texture and get soggy.

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 101mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 776IU | Vitamin C: 30mg | Calcium: 27mg | Iron: 2mg