+Mediterranean Mixed Bean Salad

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Mediterranean Mixed Bean Salad

Course: Side/App
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 100-200, Under 200
Protein: 10-20g
Fiber: 5-10g
Servings: 3
Calories: 185kcal


  • 2 cups Mixed Beans (cooked)
  • 2 cups Cherry Tomatoes (halved)
  • 1 cup Parsley (finely chopped)
  • 1 1/2 tsps Maple Syrup
  • 1 tbsp Apple Cider Vinegar


  • Leftovers

    Refrigerate in an airtight container for up to five days.
  • Serving Size

    One serving equals approximately 1 1/2 cups of salad.
  • More Flavor

    Add minced garlic, olive oil, cumin or dried herbs.
  • Additional Toppings

    Top with feta, olives, mixed greens, spinach or avocado.
  • No Mixed Beans

    Use equal parts chickpeas, kidney beans, white beans, lima beans, pinto beans, romano beans, or any combination of beans.


Serving: 3g | Calories: 185kcal | Carbohydrates: 35g | Protein: 12g | Fat: 1g | Cholesterol: 0mg | Sodium: 18mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2535IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 4mg

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