I eat this protein-packed bean salad 3 times a week. It's cheap, takes 15 minutes to make, and keeps me full for hours.

"Bean salads are one of the easiest recipes to make and can be a great source of protein and fiber. I can whip up this recipe in just 15 minutes, and it keeps me satiated for hours. It incorporates two different beans as well as tomatoes, onion, olive oil, feta, and cucumber. To secure a spot in my meal-prep rotation, a recipe has to be packed with protein, fiber, and flavor. So, it's no surprise that bean salad has become my most beloved midday meal."

"After gathering the ingredients, chop the onion, tomatoes, and cucumber into bite-sized pieces, drain the chickpeas and cannellini beans, and then mix them all together with the feta and olive oil. Add salt and pepper to taste, and serve it alongside pita bread. Typically, this recipe yields four to five servings, making it the perfect lunch to prepare on a Sunday afternoon and store in your refrigerator."

"Bean salads have been around for centuries, but I came across the idea more recently thanks to Violet Witchel, a food influencer whose "dense" variations went viral in 2024. Over the past few months, my roommate and I have consistently turned to Witchel's recipes - or our own inspired spinoffs - to craft nutritious, easy-to-store lunches we're actually excited to eat."

Bean salad combines two beans with tomatoes, red onion, English cucumber, crumbled feta, olive oil, salt and pepper. One common version contains over 20 grams of protein, 10 grams of fiber, and 25 grams of carbohydrates per serving. Prep requires chopping vegetables, draining canned chickpeas and cannellini beans, and tossing all ingredients with feta and olive oil. The recipe typically yields four to five servings and stores well in the refrigerator for weekday lunches. Serving suggestions include pita bread. Most bean salads are dietitian-approved when made with balanced ingredients and appropriate portion sizes.

Read at Business Insider