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4 Meal Prep Salads with pasta, beans, veggies, and dressing

17 Meal Prep Salads You’ll Want to Eat all Week

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No need to work for hours to put a delicious meal on the table. These meal-prep-friendly salads take little time to make and taste great all week! Enjoy Mexican-inspired Sesame noodles, roasted vegetables, and more!
Course Meal Prep
Cuisine American
Keyword healthy, lunch, meal prep, quick lunch, salad, vegan, vegan lunch
Prep Time 10 minutes
Servings 3
Calories 476
Author Alena Schowalter

Ingredients

High-Protein Bean Salad

  • 1 15- oz can black beans rinsed and drained
  • 1 15- oz can chickpeas rinsed and drained
  • 1 15- oz can kidney beans rinsed and drained
  • 2 bell peppers finely chopped
  • 1 small red onion finely chopped
  • 1 cup fresh cilantro chopped (optional)
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  • In a large mixing bowl, add the dressing ingredients: olive oil, vinegar, lime juice, and cumin. Season with salt and pepper to taste and whisk together.
  • Add black beans, chickpeas, kidney beans, bell peppers, and onion. If you're using cilantro, add it to the bowl as well.
  • Toss everything until the beans and veggies are well coated with the dressing.
  • Cover and put in the fridge for at least 30 minutes to allow the flavors to meld together. Stir before serving.

Notes

  • This salad keeps well for 3-5 days in the fridge. Store in an airtight container.
  • Add your favorite veggies, beans, and spices to this salad!
  • Find 15+ more meal prep salad ideas in the article above.

Nutrition

Calories: 476kcal | Carbohydrates: 74.8g | Protein: 24g | Fat: 11.2g | Saturated Fat: 1.5g | Sodium: 225mg | Potassium: 1290mg | Fiber: 22.6g | Sugar: 10.6g | Calcium: 128mg | Iron: 8mg