Dinner

The Best High-Protein Kidney Bean Salad Recipe (Vegan + Gluten-Free) Recipe

BySana Jeannette November 15, 2025November 15, 2025

Introduction

This high-protein kidney bean salad is a vibrant, nutritious dish perfect for a quick lunch or a light dinner. Packed with beans and fresh vegetables, it’s both vegan and gluten-free, offering a flavorful and satisfying option that’s easy to prepare.

A white plate filled with a colorful bean salad showing at least three layers: the first layer is a mix of red kidney beans, black beans, and chickpeas, all shiny and firm; the second layer has small slices of light green cucumber pieces scattered throughout; the third layer on top is thin, bright green slices of spring onions mixed with finely cut leafy greens, adding a fresh texture. The plate is placed on a wooden surface next to a red-handled fork and knife, and a beige striped cloth is underneath part of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans kidney beans
1 can black beans

1 can garbanzo beans
2 Persian cucumbers, thinly sliced

1/2 cup parsley, finely chopped
1/2 cup green onions, thinly sliced

1/2 cup olive oil
Juice and zest of 2 lemons
4 tbsp apple cider vinegar

1-2 garlic cloves, finely grated
1 tsp salt

Instructions

Step 1: Drain, rinse, and dry all three types of beans thoroughly.

Step 2: Finely chop 1/2 cup of parsley and 1/2 cup of green onions.
Step 3: Slice the Persian cucumbers in half lengthwise, then cut into thin half-moon shapes.
Step 4: In a large mixing bowl, whisk together olive oil, lemon juice and zest, apple cider vinegar, grated garlic, and salt until well combined.

Step 5: Add the beans, chopped herbs, and cucumbers to the bowl and toss everything in the dressing until evenly coated.
Step 6: Serve the salad at room temperature or chilled, according to your preference.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or cumin to the dressing.

You can substitute Persian cucumbers with regular cucumbers if unavailable.
Add diced bell peppers or cherry tomatoes for more color and texture.
Use fresh herbs like cilantro or dill for a different twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even tastier the next day. When ready to serve, enjoy chilled or bring to room temperature. Avoid freezing as the texture of the beans and cucumbers may change.

How to Serve

A clear glass meal container divided into three sections is placed on a white marbled surface. The top section is filled with a colorful bean salad made of dark red kidney beans, black beans, light beige chickpeas, and chopped green herbs and scallions that add a fresh green color and texture. The bottom left section contains bright red bell pepper strips with a shiny, smooth surface. The bottom right section holds several golden brown crispy crackers with a slightly rough texture. The overall image is bright and fresh, with a mix of vibrant colors and different textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried beans if you soak and cook them properly beforehand. This will enhance the flavor and texture, but adds extra preparation time.