High Protein Bean Salad
Protein-packed bean salad made with edamame, beans, crunchy veggies and tossed in a delicious vinaigrette.
Servings: 5
Ingredients
- 1 can cannellini beans rinsed and drained
- 1 can chickpeas rinsed and drained
- 1.5 cups shelled edamame cooked and cooled
- 1 cup cucumber diced
- 1/2 cup sweet onion diced
- 1.5 cups cherry tomatoes quartered
- 1/2 cup kalamata olives chopped
- 1 cup feta cheese crumbled or diced from a block
- 1/3 cup parsley finely chopped
Dressing
- 2 tbsp white balsamic vinegar or white wine vinegar
- 2 tbsp fresh lemon juice
- 1/4 cup olive oil
- 1/2 tbsp honey
- 1 clove garlic finely minced or microplaned
- 1 tsp dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp salt
Instructions
- In a large bowl add cannellini beans, chickpeas, edamame, cucumber, sweet onion, tomatoes, olives, feta cheese and parsley.
- In a small bowl, add all dressing ingredients and whisk thoroughly until combined.
- Pour dressing over the bean and veggie mixture and toss gently until combined. Add additional salt and pepper to taste.
Nutrition
Serving: 1.5cups | Calories: 424kcal | Carbohydrates: 40g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 27mg | Sodium: 1248mg | Potassium: 547mg | Fiber: 11g | Sugar: 6g | Vitamin A: 776IU | Vitamin C: 17mg | Calcium: 303mg | Iron: 5mg
