Description
A hearty and creamy bean salad packed with protein-rich chickpeas, kidney beans, and cannellini beans, combined with crunchy vegetables and coated in a tangy, smooth dressing.
Ingredients
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) red kidney beans, drained and rinsed
- 1 can (400 g) cannellini beans, drained and rinsed
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse all the beans, then let them dry slightly to remove excess moisture.
- Place the chickpeas, kidney beans, and cannellini beans into a large mixing bowl.
- Add the chopped red onion, celery, cucumber, and parsley, then gently mix.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, garlic powder, salt, and black pepper until smooth.
- Pour the creamy dressing over the bean mixture.
- Stir until all ingredients are evenly coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
- Let beans dry slightly after rinsing to avoid watery dressing.
- Chill before serving for best flavor and texture.
- Adjust consistency with extra lemon juice or olive oil if too thick.
- Use more yogurt and less mayonnaise for a lighter version.
- Add bell peppers, feta, or avocado for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
