Bean Salad


I like to think of this salad as a protein salad because it's chock full of protein and lots of fiber. The citrus dressing lightens the heaviness of the beans.

Nutritional info
per serving

Calories 181
Fat 9g
Saturated fat 1g
Carbohydrates 21g
Sodium 248mg
Fiber 4g
Protein 7g
Cholesterol 0mg

Bean Salad

5 cups
Prep time: Total time:


  • 1 (15-oz.) can cannellini beans, drained
  • 1 (15-oz.) can fava beans, drained
  • 1 medium red bell pepper, ribs and seeds removed, and finely chopped
  • [1/2] medium white onion, finely chopped
  • [1/2] cup fresh flat-leaf parsley, finely chopped
  • 3 TB. fresh thyme
  • 1 TB. lemon zest
  • 3 TB. extra-virgin olive oil
  • 3 TB. fresh lemon juice
  • 1 TB. apple cider vinegar
  • 1 tsp. minced garlic
  • [1/2] tsp. salt


In a large bowl, combine cannellini beans, fava beans, red bell pepper, white onion, flat-leaf parsley, and thyme.

In a small bowl, whisk together lemon zest, extra-virgin olive oil, lemon juice, apple cider vinegar, garlic, and salt.

Pour dressing over bean mixture, and toss to coat evenly.

Serve immediately, or cover and refrigerate to enjoy for another 1 or 2 days.

Tasty Tip
Bean salads hold up really well to dressings, so making this dish in advance is a great idea—you can enjoy it for a few days after as well. The flavor actually develops more the longer it sits, so it will taste even better.

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