Heart-Healthy Mixed Bean Salad

Brighten up your meals with this flavorful and nutrient-packed Heart-Healthy Mixed Bean Salad, a quick and easy no-cook recipe that’s perfect for busy days. This colorful salad combines protein-rich black beans, kidney beans, and chickpeas with crisp cucumbers, sweet cherry tomatoes, and vibrant red bell peppers for a refreshing medley of textures and flavors. A zesty homemade vinaigrette made with olive oil, red wine vinegar, and freshly squeezed lemon juice ties it all together, while fresh parsley adds an herby finishing touch. Ready in just 20 minutes, this vegan, gluten-free salad is perfect as a light lunch, hearty side dish, or meal prep option. Packed with fiber and heart-healthy ingredients, it’s a deliciously wholesome choice for a balanced diet that doesn’t skimp on taste!

Nutriscore Rating: 88/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

Ingredients

• 1 can (15 ounces) Canned black beans
• 1 can (15 ounces) Canned kidney beans
• 1 can (15 ounces) Canned chickpeas
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 1 medium Red bell pepper
• 0.25 cup, chopped Fresh parsley
• 3 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 2 tablespoons, freshly squeezed Lemon juice
• 2 cloves, minced Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Drain and rinse the black beans, kidney beans, and chickpeas thoroughly in a colander under cold running water to remove any excess salt and liquid from the cans. Allow them to drain completely.

Step 2

Cut the cherry tomatoes in half, chop the cucumber into bite-sized pieces, finely chop the red onion, and dice the red bell pepper. Place all chopped vegetables in a large mixing bowl.

Step 3

Add the drained and rinsed beans into the mixing bowl with the chopped vegetables.

Step 4

Finely chop the fresh parsley and add it to the bowl.

Step 5

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper until well combined to form the vinaigrette dressing.

Step 6

Pour the vinaigrette over the bean and vegetable mixture. Gently toss everything together until the beans and vegetables are well coated with the dressing.

Step 7

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 8

Before serving, give the salad a quick toss to redistribute the dressing. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1934.4g)

Amount per serving	% Daily Value*
Calories	1952.2

Total Fat 53.4g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 4950.0mg	0%
Total Carbohydrate 282.3g	0%
Dietary Fiber 93.3g	0%
Total Sugars 28.5g
Protein 93.2g	0%

Vitamin D 0IU	0%
Calcium 617.9mg	0%
Iron 31.6mg	0%
Potassium 5556.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 18.8%

Carbs: 57.0%