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Meal Prep Bean Salad Bowls

Boost your lunchboxes with plant-based proteins that are packed with nutrients and easy to prepare. Instead of the same-ol’-options, spice things up with our salads that tick all the boxes. They’re delicious, nutritious, and come together in a cinch. They’ll be a lunchtime favorite.

  • Prep Time

    20 Mins

  • Cook Time

    5 Mins

  • Serves

    4

four lunch containers filled with colorful salads

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Ingredients

Serves: 4
  • Bean Salad
  • 2 (15 oz) cans Bush’s Chickpeas or Black Beans or Kidney Beans (or can be a combination of any Bush’s Beans), drained and rinsed
  • 1/4 cup coarsely chopped cilantro
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt
  • Pepper
  • Kale-Avocado Salad
  • 2 bunches kale, stems removed and leaves finely chopped
  • 2 large carrots, peeled and cut into strips
  • 2 tablespoons lime juice
  • 1/2 teaspoon sugar
  • Salt
  • Pepper
  • 4 small Persian cucumbers, sliced
  • 1 avocado, peeled and cut into small pieces
  • 1 clove garlic, finely chopped or grated
  • 2 tablespoons olive oil
  • Tomato and Snow Pea Salad
  • 4 oz snow peas, ribs removed
  • 1 pint cherry tomatoes, halved

Optional Toppings

Lemon wedges

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Cooking Instructions

  1. 1
    COMBINE

    For Bean Salad:
    Combine all of the ingredients and toss to combine. Season with salt and pepper to taste.

    • 2 cans of beans

    • Cilantro

    • Lemon juice

    • Olive oil

    • Ground cumin

    • Salt

    • Pepper

  2. 2
    COMBINE

    For the Kale-Avocado Salad:
    Combine kale and carrots in a large bowl.

    • Kale

    • Carrots

  3. 3
    ADD

    Add lime juice, sugar, salt and pepper, and using hands, massage the kale and carrots with lime juice until kale is slightly wilted.

    • Lime juice

    • Sugar

    • Salt

    • Pepper

  4. 4
    ADD

    Add cucumbers, avocado, garlic, and olive oil and toss to combine. Season with more salt and pepper to taste.

    • Cucumber

    • Avocado

    • Garlic

    • Olive oil

    • Salt

    • Pepper

  5. 5
    COOK

    For the Tomato and Show Pea Salad:
    Cook snow peas in boiling water until slightly tender but still bright green and crisp, about 1minute.

    • Snow Peas

  6. 6
    DRAIN

    Drain and rinse with cold water. Pat dry with paper towels.

    • 7
      COMBINE

      Combine snow peas and tomatoes in medium bowl and season with a little bit of salt.

      • Tomatoes

      • Salt

    • 8
      ASSEMBLE

      To assemble the lunch boxes, divide the salads between 4 lunch boxes. Add a lemon wedge in each, cover, and refrigerate until ready to eat.

      • Lemon

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