One healthy bean salad recipe is the Triple Bean Salad by Cooking Light, which has 128 calories, 4.2 grams of fat and 6.3 grams of fiber per serving. The plant-based recipe has no cholesterol and only 321 milligrams of sodium.
To prepare the recipe, combine 1/2 cup chopped green onions, 1/2 cup chopped green bell pepper and 1/2 cup chopped red bell pepper in a large mixing bowl. Drain a 15.5-ounce can each of kidney beans, black beans and garbanzo beans, and rinse the blacks beans before adding all three varieties to the bowl. In a separate dish, whisk together 2 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 teaspoon lemon juice, 1 teaspoon freshly ground black pepper and 1/2 teaspoon salt. Add this dressing to the bean mixture, and stir to coat.
Cover the bowl, and place it in the fridge until thoroughly chilled. Serve the cold bean salad as a healthy side dish, or make it into a light lunch by pouring it over a bed of lettuce. The recipe yields 12 servings of 1/2 cup each. For some flavor variation, add some chopped avocado, canned corn, hot chili peppers or chopped red onion. Also feel free to add cannelini beans, green beans and other varieties to the salad.