Bean Salad

Beans, beans good for your heart. The more you eat, the more you want them.

Okay, that may not be the way the song goes, but it's definitely the way bean salad goes in my house. Since adopting the lower carb life, our biggest struggle has been creating delicious, filling side dishes. My creative brain sometimes is just out of order at the end of a busy work day, so having a big bowl of this bean salad in the fridge gives us an easy, versatile salad to hit. It's super filling, full of delicious fibre and plant-based protein. All of these things are AMAZING for a healthy body.

Have I mentioned how deceptively easy this is? Yes, you can make this. Yes, you can enjoy the delicious, filling salad-and I bet people who claim to dislike beans will even eat it...because you can create flavours with your dressing and different types of beans.

 Bright, mesmerizing bean salad, dying to be eaten

Bright, mesmerizing bean salad, dying to be eaten


  • 1 can chickpeas
  • 1 can lima beans
  • 1 can red kidney beans
  • 1 can romano beans
  • 1 can black eyed peas
  • 1 bunch parsley chopped
  • 1 White onion chopped extra fine
  • 2 tbsp. olive oil (extra virgin)
  • 1/4 cup lemon juice (fresh squeezed if possible)
  • 1 tsp sugar or sweetener
  • Pinch of cayenne (optional)
  • Pinch of cumin (optional)
  • Pinch of garlic powder (optional)
  • Salt & Pepper to taste


  • Drain all beans in a large colander and rinse thoroughly. You will want to move them around a lot to make sure that gelatinous protein water (aquafaba) is rinsed. Alternatively, you can save it and make vegan merengue or other fluffy treats. For this recipe, you want the beans nice and clear of the liquid.
  • Pour all the beans in a large mixing bowl with the onions, and parsley.
  • For the dressing: Place lemon juice, sugar/sweetener, spices, and salt and pepper in a bowl and combine thoroughly. While you are whisking slowly drizzle in your olive oil tsp for tsp to combine.
  • Pour mixed dressing over beans and let marinate while covered in the fridge for at least one hour before serving.
  • Taste and season with salt and pepper again once marinated.


  • Play with the spices to get a mix you like.
  • Mix up the beans you use! Any canned bean will work, and it's all dependent on your family's tastes.
  • Some people may use cilantro instead of parsley, but those people are broken ;)
  • I like to add a squeeze of lemon right before eating and some fresh salt and pepper.
  • You can add this to a bed of romaine, or bib lettuce to create a lighter salad. Or use it as a topping for salads. But I love it just as is.