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Daisybeet Logo: Step by Step Guide to Its Signature Salad

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This Mediterranean-inspired three bean salad is a quick, high-protein, vegetarian lunch packed with fiber-rich beans, marinated artichokes, sun dried tomatoes, fresh herbs, and a tangy red wine vinaigrette. Ready in just 20 minutes, it’s perfect for meal prep and busy weekdays.

Ingredients

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  • 1 can dark red kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 cup marinated artichoke hearts, chopped
  • 1/2 cup sun dried tomatoes packed in olive oil, sliced
  • 2 mini cucumbers, sliced into half moons
  • 1 cup parmesan cheese, grated
  • 1/2 cup fresh herbs (such as basil and parsley), chopped
  • Squeeze of lemon juice from half a lemon
  • Pinch of salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp shallot, minced
  • 1 tbsp honey
  • 1/2 tbsp Dijon mustard
  • 1 tsp coarse Kosher salt (or 1/2 tsp fine salt)
  • 1 tsp dried oregano
  • A few grinds of black pepper

Instructions

1. Combine the kidney beans, white beans, chickpeas, artichoke hearts, sun dried tomatoes, cucumbers, parmesan cheese, and fresh herbs in a large mixing bowl.

2. In a small jar, combine the extra virgin olive oil, red wine vinegar, shallot, honey, Dijon mustard, salt, oregano, and pepper. Close the jar and shake vigorously until well mixed.

3. Pour about 1/2 cup of the dressing over the salad. Add the squeeze of lemon juice and a pinch of salt.

4. Toss everything together with salad spoons until well combined. Serve immediately or refrigerate and serve chilled later.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For even more protein, add grilled chicken or extra chickpeas.

If meal prepping, keep extra dressing separate and toss before serving for best texture.

Taste and adjust salt, lemon, or vinegar before serving as flavors develop over time.

Nutrition

Find it online: https://paulakitchen.com/daisybeet-logo-recipe/