Protein-Packed Bean Salad

This bean salad recipe was featured on the menu at Trio, a plant-based restaurant in South Minneapolis. One of the owners asked me to create a high protein-based bowl that is oil free, sugar free and gluten free. This bean salad was inspired by Lebanese cuisine. If you find it too dry, drizzle some olive oil as a dressing. But feel free to go without it. With the blend of garlic, zest and herbs, this salad will still be very delicious!

I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!

Protein-Packed Bean Salad

Zahra

A high protein-based bowl that is oil free, sugar free and gluten free. This salad was inspired by Lebanese cuisine.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Lebanese

Servings 2 people

Ingredients

  

• 1 cup Kidney Beans boiled
• 1 cup Garbanzo Beans boiled
• ¼ cup Red Onion diced
• ½ cup Cucumber diced
• ½ cup Cherry Tomatoes diced
• ½ cup Olives diced
• 1 tbsp Cilantro minced
• 2 tbsp Basil or Parsley minced
• 1 tbsp Mint minced
• ½ tsp Cumin
• ½ tsp Cinnamon
• ½ tsp Salt
• 1 pinch Black Pepper
• 2 tbsp Lemon Juice
• 4 cloves Fresh Garlic minced
• 2 tbsp Olive Oil optional

Instructions

 

• Mix everything together and serve chilled.

Notes

If using canned (pre-boiled) beans, make sure to rinse them thoroughly.

Keyword bean salad, lebanese, salad