Vegetarian Bean Salad -

Vegetarian Bean Salad

A delicious, economical and protein-packed salad made with beans and fresh vegetables

Course Side Dish

Cuisine American

Keyword Vegetarian Bean Salad

Prep Time 20

Servings People

Calories 474kcal

Author Anne

Equipment

Ingredients

1 cup chickpeas
1 cup pinto beans
1 cucumber diced
1/2 cup red onion chopped
1/2 cup kalamata olives
1 handful fresh herbs such as parsley & dill
2 tablespoons lemon juice
2 1/2 tablespoons olive oil
1 tsp garlic powder

Instructions

Prepare the ingredients: Drain and rinse the beans if you are using canned beans. Chop the olives, cucumber, onion and herbs.
Place the prepared salad ingredients (1 cup chickpeas, 1 cup pinto beans, 1 cucumber, 1/2 cup red onion, 1/2 cup kalamata olives) into a large mixing bowl.
Add 1 handful fresh herbs and 2 tablespoons lemon juice, 2 1/2 tablespoons olive oil and 1 tsp garlic powder

Notes

You can use any variety of beans to make this recipe and canned beans are the most convenient. You can also use dried beans that have been cooked and drained too.

Store leftover bean salad in an airtight container in the refrigerator for 3 to 4 days.

Nutrition