I’m trying to eat a little cleaner. Focusing on protein, fruits and veggies however it’s impossible for me to completely give up my beloved carbs. After keeping a food diary for about a week – I realized that I ate way too much of those good guys. Automatically when I think of a high protein meal, I assume meat but sometimes it’s difficult to just eat MEAT. I like it but I’m not a HUGE fan of it on it’s own and having to “reheat it” while at work just doesn’t taste the same as freshly made. Enter the high protein bean salad. Perfect to make in advance of the work week and it even gets better over time. I stumbled upon this recipe by Kayla from NotYourStandard.com and was delightfully surprised at how I enjoyed it and more importantly how it helps keep me full and less likely to grab for those carbs.

Recipe found here. 

Ingredients

1 can of kidney beans (15 oz)

1 large can of chickpeas

1 large can of white beans

1 can of corn

1 large red bell pepper diced

1 large red onion diced

Juice of 1 lime or lemon

⅓ cup olive oil

¼ cup balsamic

2 tsp. dijon mustard

salt and pepper to taste

Directions

Place all vegetables in a large bowl. Whisk all dressing ingredients in a separate bowl. Pour dressing all over vegetables and toss. Season with salt and pepper.