K's Veggie Bean Salad

Bursting with vibrant colors and bold flavors, K's Veggie Bean Salad is the perfect quick and healthy dish for any occasion. Packed with a trio of protein-rich black beans, kidney beans, and chickpeas, this salad is a nutrient-dense powerhouse that’s both satisfying and delicious. Diced red and yellow bell peppers, juicy cherry tomatoes, crisp cucumber, and zesty red onion add refreshing crunch, while fresh parsley and cilantro bring a fragrant, herby touch. Tossed in a tangy homemade dressing with olive oil, lemon juice, red wine vinegar, and a hint of cumin and paprika, every bite is a delightful balance of savory, citrusy, and smoky notes. Ready in just 15 minutes with no cooking required, this versatile recipe is ideal for meal prepping, potlucks, or a light, nutritious side dish. Serve it chilled or at room temperature for a flavorful celebration of vegetables and beans!

Nutriscore Rating: 90/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 6

Ingredients

• 15 oz (1 can, drained and rinsed) canned black beans
• 15 oz (1 can, drained and rinsed) canned kidney beans
• 15 oz (1 can, drained and rinsed) canned chickpeas
• 1 large (diced) red bell pepper
• 1 large (diced) yellow bell pepper
• 1 large (diced) cucumber
• 1 cup (halved) cherry tomatoes
• 0.5 medium (finely diced) red onion
• 0.25 cup (chopped) fresh parsley
• 0.25 cup (chopped) fresh cilantro
• 3 tbsp olive oil
• 3 tbsp (freshly squeezed) lemon juice
• 1 tbsp red wine vinegar
• 1 clove (minced) garlic
• 0.5 tsp ground cumin
• 0.25 tsp paprika
• 0.5 tsp (or to taste) salt
• 0.25 tsp (or to taste) black pepper

Directions

Step 1

Drain and rinse the canned black beans, kidney beans, and chickpeas. Set aside to allow any excess water to dry off.

Step 2

Prepare the vegetables by dicing the red and yellow bell peppers, cucumber, and red onion. Halve the cherry tomatoes.

Step 3

In a large mixing bowl, combine the beans, diced vegetables, cherry tomatoes, parsley, and cilantro. Toss gently to mix evenly.

Step 4

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, ground cumin, paprika, salt, and black pepper to create the dressing.

Step 5

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

Step 6

Taste and adjust the seasoning by adding more salt or black pepper, if needed.

Step 7

Refrigerate the salad for at least 15–20 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(7886.2g)

Amount per serving	% Daily Value*
Calories	9536.4

Total Fat 76.1g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 15.9g
Cholesterol 0mg	0%
Sodium 24422.5mg	0%
Total Carbohydrate 1667.5g	0%
Dietary Fiber 672.7g	0%
Total Sugars 48.1g
Protein 595.3g	0%

Vitamin D 0IU	0%
Calcium 3545.4mg	0%
Iron 189.4mg	0%
Potassium 31938.1mg	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: 7.0%

Protein: 24.5%

Carbs: 68.5%