Can this three bean salad be made ahead of time?

Absolutely. It’s actually better after a few hours because the beans absorb the vinaigrette. Store it in an airtight container in the refrigerator.

How long does three bean salad last in the fridge?

This Healthy & High Protein Three Bean Salad Recipe keeps well for up to 5 days when refrigerated. A quick toss before serving refreshes the flavors beautifully.

Can ingredients be swapped in this recipe?

Yes! Try: Feta cheese instead of Parmesan Cherry tomatoes for extra freshness Arugula or spinach for a leafy twist The recipe is very flexible and forgiving.

Is this Mediterranean three bean salad vegetarian?

Yes, it’s fully vegetarian and packed with plant-based nutrition. For a vegan version, simply replace the Parmesan with a dairy-free alternative or nutritional yeast.

Healthy & High Protein Three Bean Salad Recipe: 4 Powerful Benefits

Name: Healthy & High Protein Three Bean Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 can dark red kidney beans, drained and rinsed; 1 can white beans, drained and rinsed; 1 can chickpeas, drained and rinsed; 1 cup marinated artichoke hearts, chopped; 1/2 cup sun-dried tomatoes packed in olive oil, sliced; 2 mini cucumbers, sliced into half moons; 1 cup parmesan cheese, grated; 1/2 cup fresh herbs (basil and parsley), chopped; Juice from 1/2 lemon; Pinch of salt; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 tablespoon shallot, minced; 1 tablespoon honey; 1/2 tablespoon Dijon mustard; 1 teaspoon coarse kosher salt; 1 teaspoon dried oregano; Freshly ground black pepper

Description

Healthy & High Protein Three Bean Salad Recipe packed with Mediterranean flavor and nearly 30g of protein per serving. This quick no-cook salad combines kidney beans, white beans, and chickpeas with artichokes, sun-dried tomatoes, crunchy cucumber, fresh herbs, and parmesan tossed in a bright red wine vinaigrette. Perfect for meal prep lunches, light dinners, or a refreshing make-ahead salad.

Ingredients

Three Bean Salad

1 can dark red kidney beans, drained and rinsed
1 can white beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 cup marinated artichoke hearts, chopped
1/2 cup sun-dried tomatoes packed in olive oil, sliced
2 mini cucumbers, sliced into half moons
1 cup parmesan cheese, grated
1/2 cup fresh herbs (basil and parsley), chopped
Juice from 1/2 lemon
Pinch of salt

Red Wine Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon shallot, minced
1 tablespoon honey
1/2 tablespoon Dijon mustard
1 teaspoon coarse kosher salt
1 teaspoon dried oregano
Freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl combine the kidney beans, white beans, chickpeas, chopped artichoke hearts, sun-dried tomatoes, cucumbers, parmesan cheese, and fresh herbs.
Prepare the vinaigrette by adding the olive oil, red wine vinegar, minced shallot, honey, Dijon mustard, salt, oregano, and black pepper to a small jar.
Close the jar and shake vigorously until the dressing is well combined.
Pour about 1/2 cup of the vinaigrette over the bean mixture.
Add the squeeze of fresh lemon juice and a pinch of salt.
Toss everything together with salad spoons until the ingredients are evenly coated.
Serve immediately or refrigerate and enjoy chilled for meal prep lunches.

Notes

This salad is perfect for meal prep. Divide the salad into 4–5 airtight containers or glass jars for quick grab-and-go lunches throughout the week.

The salad will keep well in the refrigerator for up to 5 days.

Sometimes the vinaigrette may solidify in the refrigerator because it contains extra virgin olive oil. Let the salad sit at room temperature for 5–10 minutes before serving so the dressing becomes liquid again.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 544
Sugar: 6 g
Sodium: 720 mg
Fat: 27.4 g
Saturated Fat: 6.2 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 53.7 g
Fiber: 15.6 g
Protein: 27 g
Cholesterol: 18 mg