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A close-up shot of the finished protein-packed salad in a ceramic bowl, showing the texture of the quinoa and fresh vegetables.

High-Protein Bean Salad (Easy & Flavorful!)

This High-Protein Bean Salad is packed with chickpeas, black beans, quinoa, and crisp vegetables in a zesty lemon vinaigrette. It's the perfect easy, healthy, and flavorful recipe for meal prep, quick lunches, or a nutritious side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked quinoa rinsed
  • 15 oz can chickpeas rinsed and drained
  • 15 oz can black beans rinsed and drained
  • 15 oz can kidney beans rinsed and drained
  • 1 red bell pepper diced
  • 0.5 cup red onion finely diced
  • 1 cup frozen or canned corn thawed if frozen
  • 0.5 cup fresh cilantro chopped
  • 0.5 cup crumbled feta cheese optional
  • 0.33 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 1 tbsp dijon mustard
  • 1 clove garlic minced
  • 0.5 tsp dried oregano
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Equipment

  • 1 Large Mixing Bowl
  • 1 Small bowl or Mason Jar
  • 1 Saucepan

Method
 

  1. Cook the quinoa according to package directions. Typically, combine 1 cup of rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
  2. In a large mixing bowl, combine the rinsed and drained chickpeas, black beans, and kidney beans. Add the diced red bell pepper, red onion, corn, and chopped cilantro.
  3. In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, dijon mustard, minced garlic, dried oregano, salt, and pepper until well emulsified.
  4. Add the cooled quinoa to the bowl with the bean mixture. Pour the vinaigrette over the salad and toss gently to combine everything thoroughly.
  5. If using, gently fold in the crumbled feta cheese.
  6. For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Storage: Store the salad in an airtight container in the refrigerator for up to 5 days.
Customization: Feel free to add other vegetables like diced cucumber or cherry tomatoes.
Vegan Option: To make this salad vegan, simply omit the optional feta cheese.