Beans Salad Recipe

Side Dish Bean Salad

Salad with meatballs can be a healthy choice as well as a light meal. Moreover, if you add beans, black-eyed peas, and red peppers, you can make a very nutritious salad. Eating a salad with your main meal (especially with greens) meets your daily vitamins needs. In addition, you can increase your nutritional value with the ingredients you put in the salad that you will prepare as a complement to the meal. So, it is entirely your choice to add vitamins as well as nutritional value-enhancing products such as protein and fiber.

If you are one of those people who love to have salad next to your meal, this recipe is just for you. This recipe includes variety of beans and black beans in particular contains plenty of protein and vitamins, and is extremely satisfying, which will allow you to eat small portion and fill full quickly. You can also choose this practical salad next to grilled meat at BBQ parties.

Note: If you can boil the beans and chickpeas yourself without using a canned product, you can change the amount of beans you will be using to 300 g (10.5 oz.). Remember that boiling beans and chickpeas will increase the preparation time for up to 1 hour.

Let's begin with the recipe!

Prep. Time: 10 min.
Serving: 4 Yields

1 Can Baked White Kidney Beans
1 Can Baked Red Kidney Beans
1 Can Baked Black Eyed Peas
1 Can Baked Chickpeas
½ Mango (Medium Diced)
2 Fresh Sweet Red Peppers (Small Diced)
2 Green Peppers (Small Diced)
½ Lemon Juice
Salt and Pepper


Wash all canned products by pouring them into a strainer and set aside. Remove the pepper seeds and dice it on a cutting board. Peel half of a mango and dice it. Then, put all ingredients into a medium bowl. In a small bowl, mix lemon juice, salt and pepper. Pour the sauce into the salad and stir it. Your Beans Salad is ready!

Bon appetite!

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