Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty cold salad of lentils, chickpeas, and kidney beans with carrots and celery in a tangy vinaigrette. High in protein and easy to prep, this works as a satisfying lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup uncooked green lentils
- 1 can chickpeas (drained and rinsed)
- 1 can kidney beans (drained and rinsed)
- 3 large carrots (peeled and small diced)
- 3 celery stalks (small diced)
- ½ red pepper (chopped)
- 2 tablespoons chopped fresh parsley (for garnish)
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey mustard
- ½ teaspoon cumin
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 413mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.