A bright, juicy, and satisfying salad made with three kinds of beans, crisp cucumbers, celery, and bell pepper — an excellent choice for a quick lunch or a wholesome snack. The lemon-mustard dressing with olive oil gives the salad a focused, full-bodied flavor, and it comes together with no cooking at all while keeping beautifully for up to 5 days.
Ingredients
For the salad
- 1 can canned chickpeas (≈15.5 oz | 440 g, drained and rinsed)
- 1 can red kidney beans (≈15.5 oz | 440 g, drained and rinsed)
- 1 can cannellini beans (≈15.5 oz | 440 g, drained and rinsed)
- 2 celery stalks, chopped
- 2 cucumbers, chopped
- 1 bell pepper, chopped
- 1/4 red onion, finely chopped
- 1/4 cup | 15 g chopped parsley
For the dressing
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1/4 cup | 60 ml red wine vinegar
- 1/4 cup | 60 ml olive oil
- 1 garlic clove, pressed
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Step-by-step recipe
- Rinse the chickpeas, red beans, and cannellini beans well and drain thoroughly.
- Chop the celery, cucumbers, and bell pepper; add the finely chopped onion and parsley to a large bowl with the beans.
- Whisk together the lemon juice, Dijon mustard, and red wine vinegar. While whisking, slowly drizzle in the olive oil. Add the garlic, salt, and pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Let stand in the refrigerator for 10–15 minutes so the flavors can meld.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutritional value
| Value | Per serving (≈1/6) |
|---|---|
| Calories | 280 kcal |
| Protein | 11 g |
| Fat | 11 g |
| Carbohydrates | 30 g |
| Dietary fiber | 9 g |
| Sugars | 5 g |
| Sodium | 300 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Swap the beans: try pinto beans, black beans, or blanched green beans in place of one of the varieties.
- Add freshness: a little lemon zest or a few mint leaves lift the flavor beautifully.
- Make it heartier: fold in cooked grains such as couscous, bulgur, or quinoa — 1/2 cup each.
- Balance the flavor: adjust the dressing’s acidity with vinegar and lemon juice to taste.
- Reduce the salt: use no-salt-added beans and rinse the beans thoroughly before mixing.
Frequently asked questions
Can I use dried beans instead of canned?
Yes. Soak each type separately for 8–12 hours and cook until tender but not falling apart. Cool completely and drain well before adding to the salad.
What can I use instead of red wine vinegar?
Apple cider vinegar or white wine vinegar work well. In a pinch, use a little more lemon juice and adjust the acidity to taste.
How can I make the salad lighter?
Reduce the olive oil to 2 tbsp and add a little more lemon juice. This lowers the calorie count without losing the salad’s fresh, bright character.