This colorful salad appears to include chickpeas, white beans, black beans, sweet corn, cucumber, red bell pepper, red onion, fresh parsley/cilantro, and a light lemon-herb vinaigrette.

 Ingredients (Serves 6)

For the Salad

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) cannellini (white) beans, drained and rinsed
• 1 cup sweet corn (fresh, frozen & thawed, or canned)
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• ½ small red onion, finely diced
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped cilantro (optional)

Lemon Herb Dressing

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

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 Instructions

1. Drain and rinse all beans thoroughly.
2. Dice the cucumber, bell pepper, and onion.
3. Add beans, corn, vegetables, and herbs to a large bowl.
4. In a small bowl, whisk together all dressing ingredients.
5. Pour the dressing over the salad.
6. Toss gently until everything is coated.
7. Refrigerate for 30–60 minutes before serving for the best flavor.
8. Garnish with extra parsley and enjoy chilled.

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 Time

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Total Time: 45 minutes

Yield: 6 servings

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 Nut Information

Nut-Free:  Yes

This recipe contains no nuts.

Allergy Notes

• Check canned beans and seasonings for possible cross-contamination if serving someone with severe nut allergies.
• Honey may be replaced with maple syrup for a vegan version.

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 Nutrition (Approx. Per Serving)

• Calories: 240
• Protein: 10 g
• Carbohydrates: 32 g
• Fiber: 9 g
• Fat: 8 g
• Saturated Fat: 1 g
• Sugar: 4 g
• Sodium: 340 mg (varies with canned beans)

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Q & A

Q1. Can I make this ahead of time?

Yes! It actually tastes better after chilling for several hours.

Q2. How long does it last?

Store in an airtight container in the refrigerator for 3–4 days.

Q3. Can I freeze it?

No. The vegetables become watery after thawing.

Q4. Can I make it vegan?

Yes. Simply replace the honey with maple syrup or omit it.

Q5. What can I add for extra protein?

Grilled chicken, tuna, shrimp, feta cheese, or avocado are excellent additions.

Q6. Can I use dried beans?

Absolutely. Cook them until tender before using. About 1½ cups cooked beans equals one 15-ounce can.

Q7. Is this salad gluten-free?

Yes, as long as all packaged ingredients are certified gluten-free.

Q8. What pairs well with this salad?

Serve with grilled chicken, fish, steak, burgers, or warm pita bread.

Q9. Can I use lime instead of lemon?

Yes. Fresh lime juice gives it a delicious, slightly different flavor.

Q10. How can I make it spicy?

Add diced jalapeño, red pepper flakes, or a dash of hot sauce.

Q11. Is this good for meal prep?

Yes! It’s an excellent make-ahead lunch because it stays fresh and flavorful for several days.

Q12. Can I add cheese?

Yes. Crumbled feta, cotija, or mozzarella pearls are all great options.