Go Back

Dense Bean Salad Meal Prep

Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Servings: 4 lunch portions
Ingredients Method

Ingredients
  

  • 1 can 15 ounces chickpeas, drained and rinsed
  • 1 can 15 ounces white beans, drained and rinsed
  • 2 cups frozen shelled edamame cooked according to package
  • 1 bell pepper diced
  • 1 cucumber seeded if watery and diced
  • 1 cup cherry tomatoes quartered
  • 1/4 cup red onion finely diced
  • 1/2 cup parsley chopped
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Cook edamame according to its package, drain and cool promptly.
  2. Drain and rinse the canned beans. Dice the vegetables and chop the parsley.
  3. Whisk olive oil, lemon juice, Dijon mustard, garlic, oregano, salt and pepper in a large bowl.
  4. Gently combine the dressing with beans, cooled edamame, vegetables and parsley.
  5. Divide evenly among four containers and refrigerate promptly. Keep at 40°F or below and use within 3–4 days.