Three Bean Salad
This three bean salad is loaded with protein while bursting with flavor. It's made quickly and easily in one bowl and is vegan & gluten free.
Ingredients
Three Bean Salad
- 1 (5.3 oz) bag pickled lupini beans, any flavor (150 g)
- 1 (12 oz) bag frozen, shelled edamame, defrosted (340 g)
- 1 (13.5 oz) can butter beans or desired bean, drained and rinsed (425 g)
- 1 large tomato chopped (2 cups / 300 g)
- 1 medium cucumber peeled & chopped (1½ cups / 200 g)
- 3 tablespoons nutritional yeast 15 g
- 2 teaspoons sea salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 1 medium lemon zested and juiced
- 2 teaspoons red wine vinegar
- 2 teaspoons tamari
- 1 tablespoon cold-pressed olive oil
- ½ cup fresh herbs chopped (such as basil, parsley, or dill)
Optional Add-Ins
- 1 teaspoon red pepper flakes
- 1 small hot chili minced
- 1 small garlic clove micro-planed
- 1 large ripe avocado chopped
- 1 large carrot diced
- Olive oil to drizzle
- Fresh herbs to garnish
Instructions
- Combine the ingredients: In a large mixing bowl, combine all of the ingredients and desired add-ins.
- Mix: Thoroughly mix to combine.
- Serve and garnish: Transfer to desired bowls and garnish with more fresh herbs and a drizzling of olive oil, if you'd like. Flaky sea salt is also lovely to add at this point. Store in a tightly-sealed container in the fridge for up to 3 days.
Notes
Instead of a whole tomato, you could also use 1 pint of cherry tomatoes for this recipe.
For the olive oil, go for the good stuff. This is when you should use that nice, expensive bottle that you have lying around!
To defrost the frozen edamame quickly, transfer to a heat safe bowl and pour boiling water over top. Mix well and wait a few minutes.
Nutrition
Calories: 184kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1424mg | Potassium: 713mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4283IU | Vitamin C: 38mg | Calcium: 52mg | Iron: 2mg