This high-fiber bean salad recipe is easy, healthy, and just might help lower your LDL cholesterol — plus, it keeps your wife fueled through her lunch break so you can continue your life of leisure.
We’re using black beans, navy beans, crisp veggies, olive oil, vinegar, and a little queso fresco for a heart-healthy dish that works as a base for multiple meals throughout the week. Whether you’re meal prepping or just trying to eat better, this salad’s got you covered.
Beans are one of the top foods for fighting bad cholesterol thanks to their soluble fiber — and when they taste this good, it’s a win-win.
📝 Bean Salad Recipe
Makes about 4–6 servings
Ingredients:
1 can black beans (rinsed and drained)
1 can navy beans (rinsed and drained)
1/2 red onion, finely diced
1/2 red bell pepper, chopped
1/2 cucumber, chopped
Handful of chopped fresh cilantro
1/2 tsp garlic powder
Salt & pepper to taste
2–3 tbsp olive oil
2 tbsp white vinegar (or red wine vinegar)
Crumbled queso fresco (optional)
Instructions:
Combine beans, onion, pepper, cucumber, and cilantro in a large bowl.
Season with garlic powder, salt, and pepper.
Drizzle with olive oil and vinegar. Toss to coat.
Add crumbled queso fresco if using.
Serve cold or warm — great as a side, in a wrap, or on greens.
CHAPTERS / TIMESTAMPS
00:00 – Intro
00:18 – Black and Navy Beans: the foundation
01:08 – Adding red onion, red pepper, and cucumber
01:59 – Adding cilantro (yes, it’s an herb!)
02:17 – Adding salt, pepper, and garlic powder
02:44 – Oil and vinegar dressing
03:04 – Crumbling queso fresco (optional, not vegan!)
03:41 – Taste test (spoiler: it’s good)
04:22 – Wife taste test (she keeps us fed… I keep her fed)
05:03 – Wrap-up and ideas for how to serve it
Make it your own:
✅ Serve it cold or warm
✅ Wrap it in a tortilla
✅ Add a poached egg
✅ Toss it on greens
✅ Skip the cheese for a vegan version