Protein Bean Salad

4.88 from 8 votes

Protein Bean Salad (39 grams protein). Made with the three highest-protein legumes—white beans, lentils, and edamame—perfect for meal prep.

Prep Time25

Cook Time0

Total Time25

Course: Salad, Side Dish or Main

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 587kcal

1 small red onion small dice (about 1 cup)
1 large red bell pepper small dice
2 tablespoons capers (reduced sodium) rinsed, and minced
6 sun-dried tomatoes jarred, preserved in oil, rinsed, or plain sun-dried tomatoes, soaked in water
1 cup artichoke hearts marinated and quartered from jar, strained, and rinsed
2 ¼ cups chopped cabbage (about one-fourth head)
1 ½ cups cooked white beans
1 cup frozen shelled edamame beans thawed
1 cup cooked French lentils or Puy, green, or brown lentils
1 medium cucumber small dice (optional)
½ cup fresh parsley chopped

Make the dressing: Transfer the red wine vinegar, hemp hearts, nutritional yeast, mellow miso, garlic, chives, parsley, lemon juice, and water to the canister of a blender. Blend on high until smooth.
For serving: Place the red onion, bell pepper, capers, sun-dried tomatoes, artichoke hearts, cabbage, white beans, edamame beans, lentils, cucumber, and parsley into a large bowl. Add two-thirds of the dressing and mix to combine. Add more dressing as desired.
For meal prep: Use three to four (24 to 32-ounce) jars with tight-fitting lids. Add one-third of the dressing to each jar followed by the bell peppers, red onion, artichoke hearts, cabbage, sun-dried tomatoes, capers, edamame, white beans, and lentils. Omit the cucumber if stored overnight.

Serves 3 to 4. Nutrition information is calculated based on 3 servings (one-third of the total).

Cook the lentils until al dente. Do not overcook them or the salad will become mushy.

Dressing: Substitute with a different Healthy Dressing as desired.

Meal prep: Omit the cucumbers if stored overnight. Add them for serving as desired.