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High protein vegetarian salad with colorful vegetables and beans for a healthy meal.

High Protein Vegetarian Salad

A quick and nutritious salad packed with vibrant vegetables and protein-rich black beans, perfect for a light meal or lunch on the go.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can black beans, rinsed and drained Ensure to rinse and drain thoroughly to avoid excess sodium.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 avocado, diced Best added right before serving to maintain freshness.
  • 1/4 red onion, finely chopped
  • 2 cups mixed greens
  • 1/4 cup feta cheese, crumbled (optional)
Dressing Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the black beans, cherry tomatoes, cucumber, bell pepper, avocado, red onion, and mixed greens.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
  3. Drizzle the dressing over the salad mixture and toss gently to ensure everything is coated.
  4. If desired, top the salad with the crumbled feta cheese.
  5. For best results, allow the salad to sit in the fridge for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator. The salad can be kept for a couple of days, but the avocado and mixed greens may not hold up well beyond 2-3 days. Consider adding diced jalapeños for heat, or try different dressings for variety.