Are you tired of boring, bland salads that leave you hungry and unsatisfied? Get ready to transform your meal game with this incredible Two Bean Salad that's not just a side dish – it's a culinary adventure! Packed with protein-rich chickpeas and black beans, bursting with crisp vegetables, and dressed in a zesty lemon vinaigrette, this recipe is about to become your new go-to healthy obsession. In just 10 minutes, you'll create a nutritious, delicious meal that will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Drain and rinse both the chickpeas and black beans thoroughly in a colander under cold running water to remove excess sodium and canning liquid.
- Prepare the fresh vegetables by washing them carefully. Dice the bell pepper, cucumber, and red onion into uniform small cubes, approximately 1/4 inch in size to ensure even distribution throughout the salad.
- In a large mixing bowl, combine the drained chickpeas and black beans, creating a colorful base for the salad.
- Add the diced bell pepper, cucumber, and red onion to the beans, gently mixing to distribute the vegetables evenly.
- In a separate small bowl, whisk together the olive oil and lemon juice to create a simple vinaigrette dressing. This will help bind the ingredients and add brightness to the salad.
- Pour the olive oil and lemon juice mixture over the bean and vegetable mixture, using a spatula to toss and coat all ingredients thoroughly.
- Season the salad with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Cover the salad and refrigerate for at least 15-20 minutes to allow the flavors to meld together before serving. This step is optional but recommended for enhanced taste.
- Before serving, give the salad a final gentle stir and taste, adjusting seasoning if necessary. Serve chilled as a refreshing side dish or light lunch.
Tips
- Rinse Beans Thoroughly: Always drain and rinse canned beans under cold water to reduce sodium and remove any metallic taste.
- Uniform Chopping: Cut vegetables into consistent, small cubes (about 1/4 inch) to ensure even flavor distribution and a beautiful presentation.
- Let It Marinate: While optional, letting the salad rest in the refrigerator for 15-20 minutes allows the flavors to meld and intensify.
- Fresh is Best: Use fresh, crisp vegetables for maximum crunch and flavor.
- Customize Your Salad: Feel free to add herbs like fresh parsley or cilantro, or sprinkle some feta cheese for extra flavor.
- Make Ahead: This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
- Serve Chilled: The salad tastes best when served cold, so keep it refrigerated until ready to enjoy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
