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Cold Bean Salad

A light and refreshing salad packed with protein and vibrant veggies, perfect for picnics or light lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup diced cucumber
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk or fork for mixing

Method
 

  1. Rinse the canned black beans and chickpeas under cold water to remove excess sodium.
  2. Dice the cucumber and halve the cherry tomatoes.
  3. Finely chop the red onion.
  4. In a large mixing bowl, combine the rinsed beans, chopped cucumber, halved tomatoes, and red onion.
  5. Sprinkle in the chopped parsley.
  6. In a small bowl, whisk together the olive oil, red wine vinegar, and garlic powder.
  7. Pour the dressing over the salad mixture and toss gently to combine.
  8. Season with salt and pepper to taste. Serve immediately or let it chill in the fridge for 30 minutes.

Notes

For extra flavor, let the salad sit for at least 30 minutes before serving to allow the beans to absorb the dressing.