Can I make Healthy & High Protein Three Bean Salad ahead of time?

Absolutely. It’s even tastier after a few hours in the fridge. If you want max crunch, add cucumbers and herbs right before serving.

How long does it keep in the fridge?

Stored in an airtight container, it’s great for 3–4 days . The flavors keep getting better, and the beans stay hearty.

Can I swap the parmesan cheese?

Yes! Try feta for extra tang, shaved pecorino for boldness, or leave it out for a dairy-free version (you’ll still get tons of flavor from the vinaigrette and add-ins).

Is this actually high protein?

You’ve got three types of beans plus parmesan, so yes—this is a solid high-protein salad option, especially for a no-cook meal.

What if I don’t have shallot?

Use a little minced red onion or even a small pinch of onion powder in the dressing. Not identical, but still delicious.

Healthy & High Protein Three Bean Salad: 10-Minute Powerful Delight

Description

Healthy & High Protein Three Bean Salad is a fresh, no-cook salad packed with chickpeas, kidney beans, white beans, crisp veggies, parmesan, and a zesty red wine vinaigrette—perfect for meal prep and quick lunches.

Ingredients

Scale

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 in olive oil, sliced
2 mini cucumbers, sliced into half moons
1 cup grated parmesan cheese
1/2 cup fresh basil and parsley, chopped
Juice of 1/2 lemon
Pinch of salt

Red Wine Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp minced shallot
1 tbsp honey
1/2 tbsp Dijon mustard
1 tsp kosher salt (or 1/2 tsp fine salt)
1 tsp dried oregano
Black pepper, to taste

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Instructions

In a large bowl, combine kidney beans, white beans, chickpeas, artichoke hearts, sun-dried tomatoes, cucumbers, parmesan, and fresh herbs.
In a small jar, add olive oil, red wine vinegar, shallot, honey, Dijon mustard, salt, oregano, and black pepper. Seal and shake well.
Pour about 1/2 cup of the vinaigrette over the salad.
Add lemon juice and a pinch of salt.
Toss until evenly coated.
Serve immediately or refrigerate and serve chilled.

Notes

This salad tastes even better after chilling for a few hours.

Add red pepper flakes for heat or feta instead of parmesan if desired.

Store leftovers in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 Serving
Calories: 360 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 9 g
Protein: 14 g
Cholesterol: 15 mg