45+ Delicious Friday Low-Sodium Bean Recipes for Your Meal Plan

Are you looking for ways to enjoy a flavorful, satisfying meal while keeping your sodium intake in check?

Beans are a fantastic base for creating delicious, low-sodium dishes that are both heart-healthy and full of protein.

Whether you’re planning a light snack or a hearty dinner for the family, this collection of 45+ Friday low-sodium bean recipes will inspire your next meal.

From soups and salads to dips and wraps, there’s something for everyone in this nutritious, sodium-conscious lineup.

So, let’s dive into these wholesome recipes that will help you enjoy a balanced and tasty start to your weekend!

45+ Delicious Friday Low-Sodium Bean Recipes for Your Meal Plan

These 45+ low-sodium bean recipes are proof that you don’t have to compromise on flavor to maintain a healthier lifestyle.

With beans as the star ingredient, you’ll enjoy versatile, delicious meals that are easy on the heart and your taste buds.

So, whether you’re serving them as a main dish or a side, these recipes will be the perfect addition to your Friday meals.

Get creative, explore new flavors, and discover the wonderful world of low-sodium eating. Your body—and your taste buds—will thank you!

Low Sodium Black Bean Salad

This refreshing Low Sodium Black Bean Salad is a vibrant and healthy option for a Friday keto lunch. Packed with nutrient-dense ingredients such as black beans, bell peppers, and avocados, it offers a hearty meal that’s both satisfying and low in sodium. With a homemade, simple dressing made from olive oil, lime, and a touch of garlic, this dish is a perfect way to enjoy fresh flavors without compromising your health goals.

Ingredients:

• 1 can low sodium black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 clove garlic, minced
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, bell pepper, avocado, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, minced garlic, cilantro, salt, and pepper.
3. Pour the dressing over the bean mixture and toss gently to combine, making sure everything is evenly coated.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to marinate.

This Low Sodium Black Bean Salad is a light yet filling option for a keto-friendly lunch. The combination of fresh vegetables and creamy avocado makes for a balanced, satisfying dish without the need for excessive salt. Perfect for meal prep or a quick Friday meal, this salad is an excellent way to keep sodium levels low while still enjoying great flavors.

Zucchini and Black Bean Stir Fry

The Zucchini and Black Bean Stir Fry is a vibrant and savory dish that’s not only low in sodium but also keto-friendly. This stir fry is full of fresh zucchini, seasoned with a homemade low-sodium soy sauce alternative, and complemented by black beans and garlic. It’s a quick and easy recipe for a satisfying lunch that won’t spike your carb intake while keeping your sodium intake in check.

Ingredients:

• 1 zucchini, sliced into thin rounds
• 1/2 cup low sodium black beans, drained and rinsed
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp coconut aminos (as a soy sauce alternative)
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the sliced zucchini and cook for 5-6 minutes until softened and slightly browned.
4. Stir in the black beans, coconut aminos, apple cider vinegar, smoked paprika, salt, and pepper.
5. Cook for an additional 3-4 minutes, stirring frequently until the beans are heated through and the flavors meld together.
6. Serve hot and enjoy!

This Zucchini and Black Bean Stir Fry is a low-carb, flavorful dish that’s both satisfying and easy to prepare. By using coconut aminos instead of traditional soy sauce, you can keep the sodium content in check, making it an excellent choice for anyone following a low-sodium or keto diet. Its quick cooking time makes it an ideal lunch option for busy Fridays, and it’s perfect for those looking for a healthy, savory meal without compromising taste.

Spicy Low Sodium Bean Soup

Warm up on a chilly Friday with a bowl of Spicy Low Sodium Bean Soup. This hearty, comforting soup combines low sodium kidney beans, onions, garlic, and fresh vegetables, simmered with a blend of bold spices for a satisfying and healthy meal. It’s a great choice for anyone looking for a low-sodium, keto-friendly lunch that’s both nourishing and full of flavor. The spice level can be adjusted to your preference, making it an adaptable recipe for various tastes.

Ingredients:

• 1 can low sodium kidney beans, drained and rinsed
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 bell pepper, chopped
• 1/2 cup diced tomatoes (low sodium)
• 1 tbsp olive oil
• 2 cups vegetable broth (low sodium)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté for 5 minutes until softened.
2. Add the kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, and cayenne pepper.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to develop.
4. Season with salt and pepper to taste, and serve hot.

This Spicy Low Sodium Bean Soup is the perfect keto-friendly lunch to enjoy on a cold Friday. Packed with fiber from the kidney beans and vegetables, it’s both satisfying and nutritious. The spices bring out a rich flavor without the need for high sodium content, and the soup can easily be adjusted to your preferred spice level. Whether you’re looking for comfort food or a nutrient-packed meal, this soup checks all the boxes for a healthy, low-carb lunch option.

Low Sodium Bean and Avocado Lettuce Wraps

These Low Sodium Bean and Avocado Lettuce Wraps are an easy and light keto-friendly lunch option for a Friday. The combination of creamy avocado, crunchy lettuce, and low-sodium beans makes these wraps a refreshing meal. This dish is not only low in sodium but also offers healthy fats and fiber from the beans and avocado, making it a perfect, low-carb alternative to traditional wraps.

Ingredients:

• 1 can low sodium pinto beans, drained and rinsed
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 6-8 large lettuce leaves (e.g., romaine or butter lettuce)
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the pinto beans, avocado, red onion, and cherry tomatoes.
2. Drizzle the olive oil and lime juice over the mixture, then add the cumin, chili powder, salt, and pepper. Toss gently to combine.
3. Lay out the lettuce leaves on a plate and spoon the bean and avocado mixture into the center of each leaf.
4. Fold the sides of the lettuce over the filling to form wraps, and serve immediately.

Low Sodium Bean and Avocado Lettuce Wraps are a simple yet satisfying option for a Friday keto lunch. The creamy avocado balances the heartiness of the beans, while the fresh lettuce provides a crisp, low-calorie base. This dish is not only low in sodium but also rich in healthy fats and fiber, making it a well-rounded meal that is perfect for a light, nutrient-dense lunch. Enjoy these wraps as a quick and easy meal or a delicious snack!

Low Sodium White Bean and Kale Soup

A warm bowl of Low Sodium White Bean and Kale Soup is perfect for a cozy and nutritious Friday lunch. Packed with fiber from the white beans and vitamins from the kale, this soup is a great way to fill up while keeping your sodium intake low. The flavors develop beautifully as the ingredients simmer, creating a satisfying, healthy meal that’s both comforting and keto-friendly.

Ingredients:

• 1 can low sodium white beans (cannellini or navy), drained and rinsed
• 2 cups kale, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 celery stalk, sliced
• 4 cups low sodium vegetable broth
• 1 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for about 5 minutes, until softened.
2. Add the white beans, vegetable broth, thyme, and rosemary to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Stir in the chopped kale and continue to simmer for an additional 10 minutes until the kale is tender.
4. Season with salt and pepper to taste, and serve hot.

This Low Sodium White Bean and Kale Soup is the ideal keto-friendly lunch for a cold Friday. The white beans provide plant-based protein and fiber, while the kale offers essential nutrients. With minimal sodium and a rich blend of flavors from the herbs and vegetables, this soup is perfect for a light but filling meal. It can also be easily customized with different vegetables or herbs for added variety, making it a versatile and healthy option for your lunch rotation.

Spicy Low Sodium Bean Tacos

These Spicy Low Sodium Bean Tacos are a fun and flavorful way to enjoy a low-sodium, keto-friendly lunch. Using low-sodium black beans as the base, these tacos are loaded with spices like cumin, chili powder, and smoked paprika, adding a satisfying heat without compromising on flavor. Paired with fresh toppings like avocado, salsa, and cilantro, these tacos are a delicious and nutritious way to wrap up the week.

Ingredients:

• 1 can low sodium black beans, drained and rinsed
• 1/2 onion, chopped
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 avocado, sliced
• Fresh cilantro, chopped
• Salsa (low sodium)
• 6 small lettuce leaves (for taco shells)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the black beans, cumin, chili powder, smoked paprika, garlic powder, and salt to the skillet. Cook for 5-6 minutes, stirring frequently, until the beans are heated through and the flavors are well blended.
3. Prepare the lettuce leaves as taco shells by gently separating them and laying them flat on a plate.
4. Spoon the spiced black beans into each lettuce leaf, then top with sliced avocado, fresh cilantro, and a dollop of salsa.
5. Serve immediately and enjoy!

Spicy Low Sodium Bean Tacos are an exciting and healthy lunch option for anyone on a keto diet. Using lettuce leaves as taco shells provides a refreshing, low-carb alternative to traditional tortillas, and the combination of spiced black beans, creamy avocado, and fresh salsa makes for a flavorful, satisfying meal. These tacos are perfect for a quick Friday lunch, offering a balance of heat, freshness, and heartiness without the need for excess sodium.

Low Sodium Bean and Cauliflower Rice Stir Fry

This Low Sodium Bean and Cauliflower Rice Stir Fry is a savory and keto-friendly dish that’s perfect for a Friday lunch. By replacing traditional rice with cauliflower rice, this recipe keeps carbs low while still delivering the satisfying texture of a stir fry. Combined with low-sodium beans, fresh vegetables, and a simple homemade sauce, this dish is bursting with flavor and nutrients while keeping sodium intake in check.

Ingredients:

• 1 cup cauliflower rice (fresh or frozen)
• 1/2 can low sodium kidney beans, drained and rinsed
• 1/2 bell pepper, diced
• 1/2 zucchini, diced
• 1/4 cup carrots, thinly sliced
• 1 tbsp olive oil
• 2 tbsp low sodium soy sauce or coconut aminos
• 1 tsp sesame oil
• 1/2 tsp ginger, minced
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tbsp chopped green onions (for garnish)

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the garlic and ginger and cook for about 1 minute until fragrant.
2. Add the bell pepper, zucchini, and carrots, and cook for 5-6 minutes until the vegetables are softened.
3. Stir in the cauliflower rice and cook for another 4-5 minutes until it becomes tender.
4. Add the kidney beans, soy sauce (or coconut aminos), and sesame oil, and stir to combine. Cook for another 2-3 minutes until everything is heated through.
5. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

The Low Sodium Bean and Cauliflower Rice Stir Fry offers a healthy, keto-friendly twist on a classic stir fry. The cauliflower rice keeps the carbs low, while the beans add fiber and protein, making it a filling and nutritious option. This dish is not only low in sodium but also versatile, allowing you to add any vegetables or seasonings of your choice to suit your taste. It’s a great way to enjoy a light yet satisfying meal without compromising on flavor.

Low Sodium Bean and Tomato Salad

This Low Sodium Bean and Tomato Salad is a vibrant, keto-friendly salad that combines the richness of beans with the freshness of tomatoes and herbs. A simple lemon-olive oil dressing adds a refreshing touch, while the beans offer fiber and protein, making it a perfect lunch option for a Friday. This dish is low in sodium, full of healthy fats, and a great way to enjoy fresh vegetables while keeping your meal light and nutritious.

Ingredients:

• 1 can low sodium chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to coat the ingredients evenly.
4. Garnish with chopped parsley and serve immediately.

The Low Sodium Bean and Tomato Salad is a refreshing, light, and flavorful choice for a keto lunch. The combination of beans, fresh vegetables, and a zesty lemon dressing makes for a satisfying meal that’s packed with nutrients. This dish is versatile and can easily be adapted with other fresh vegetables or herbs. It’s perfect for meal prep and can be enjoyed chilled, making it a great option for a simple and healthy lunch.

Low Sodium Bean and Spinach Stuffed Peppers

Low Sodium Bean and Spinach Stuffed Peppers are a delicious and filling keto lunch option that combines nutrient-rich spinach and low-sodium beans with the sweetness of bell peppers. These stuffed peppers are baked until tender and packed with a flavorful filling of beans, spices, and vegetables. This recipe is low in sodium and high in fiber, making it an excellent choice for anyone looking for a healthy and satisfying meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 can low sodium black beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup diced tomatoes (low sodium)
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the red onion and cook for 3-4 minutes until softened.
3. Add the spinach, black beans, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Cook for 5-7 minutes until the spinach wilts and the mixture is heated through.
4. Stuff the bell peppers with the bean and spinach mixture, pressing gently to pack them tightly.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
6. If using, sprinkle shredded cheese on top of each pepper and bake for an additional 5 minutes until the cheese is melted and bubbly.
7. Serve hot.

Low Sodium Bean and Spinach Stuffed Peppers are a healthy, keto-friendly lunch that’s as satisfying as it is flavorful. The combination of the tender bell peppers with the protein-rich beans and nutrient-packed spinach makes for a well-rounded meal. The optional cheese topping adds a comforting touch, but the peppers are delicious even without it. These stuffed peppers are a great option for meal prep and can easily be reheated for a quick and nutritious lunch throughout the week.

Low Sodium Bean and Cucumber Salad

The Low Sodium Bean and Cucumber Salad is a light, refreshing, and keto-friendly option for a Friday lunch. Combining crunchy cucumber with hearty beans, this salad is packed with fiber and protein, making it both satisfying and healthy. The simple lemon and olive oil dressing enhances the fresh ingredients without overwhelming the flavor, making this a perfect, low-sodium choice for a quick meal that’s full of vibrant flavors.

Ingredients:

• 1 can low sodium chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried dill
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, dill, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh parsley and serve immediately.

The Low Sodium Bean and Cucumber Salad is a crisp and light keto-friendly lunch option that’s easy to prepare and packed with nutrients. The cucumber adds a refreshing crunch while the chickpeas provide protein and fiber. The simple dressing of olive oil, lemon, and dill enhances the flavors without adding extra sodium, making it a perfect meal to enjoy on a busy Friday. This salad is also versatile and can be made in advance for meal prep.

Low Sodium Bean and Avocado Chicken Salad

This Low Sodium Bean and Avocado Chicken Salad is a hearty and filling dish that’s perfect for a keto-friendly lunch. It combines protein-rich chicken, creamy avocado, and low-sodium beans, creating a flavorful and satisfying meal. The addition of crunchy vegetables and a zesty lime dressing makes this salad a delicious, well-balanced option that is low in sodium and high in healthy fats and fiber.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 can low sodium black beans, drained and rinsed
• 1 avocado, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large bowl, combine the shredded chicken, black beans, avocado, red bell pepper, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss to combine.
4. Garnish with fresh cilantro and serve immediately or chill in the fridge for 30 minutes before serving.

The Low Sodium Bean and Avocado Chicken Salad is an excellent choice for a low-sodium, keto-friendly lunch. The combination of protein from the chicken and beans, healthy fats from the avocado, and fresh vegetables makes this salad a nutrient-packed meal that keeps you full and satisfied. The zesty lime dressing ties everything together perfectly, and the salad can be made ahead of time for a quick and convenient lunch option throughout the week.

Low Sodium Bean and Broccoli Stir Fry

This Low Sodium Bean and Broccoli Stir Fry is a quick, flavorful, and keto-friendly lunch option that’s perfect for Friday. The mix of crispy broccoli and protein-packed beans, combined with a simple, low-sodium sauce, creates a savory dish that’s both light and satisfying. This stir fry is ideal for those looking to keep their sodium intake low while still enjoying a filling and nutritious meal.

Ingredients:

• 1 cup broccoli florets
• 1/2 can low sodium white beans, drained and rinsed
• 1 tbsp olive oil
• 1 tbsp low sodium soy sauce or coconut aminos
• 1/2 tsp garlic powder
• 1/2 tsp ginger, minced
• 1/2 tbsp sesame oil
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a skillet or wok over medium heat. Add the garlic powder and minced ginger, cooking for about 1 minute until fragrant.
2. Add the broccoli florets and stir-fry for 4-5 minutes until they begin to soften but remain slightly crispy.
3. Stir in the white beans, low sodium soy sauce (or coconut aminos), and sesame oil. Cook for another 3-4 minutes, stirring occasionally, until everything is heated through and well combined.
4. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

The Low Sodium Bean and Broccoli Stir Fry is an easy and nutritious lunch that’s perfect for a keto diet. The crisp broccoli provides a satisfying crunch while the beans offer protein and fiber, making it a filling meal. The minimal ingredients and simple seasoning allow the natural flavors of the vegetables and beans to shine. This stir fry is quick to prepare, making it an ideal option for a low-sodium, low-carb lunch on busy Fridays.

Low Sodium Bean and Egg Breakfast Bowl

Start your Friday off with this Low Sodium Bean and Egg Breakfast Bowl, a nutritious and keto-friendly meal. Packed with protein-rich eggs, fiber-filled beans, and fresh vegetables, this breakfast bowl provides a hearty start to the day. With a simple seasoning and a drizzle of avocado oil, this dish keeps sodium levels low while still being filling and delicious.

Ingredients:

• 2 large eggs
• 1/2 cup low sodium black beans, drained and rinsed
• 1/4 avocado, sliced
• 1/4 cup bell pepper, diced
• 1/4 cup spinach, chopped
• 1 tbsp olive oil or avocado oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat the olive or avocado oil in a skillet over medium heat. Add the diced bell pepper and spinach and sauté for about 3-4 minutes until softened.
2. Add the black beans to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
3. In a separate pan, cook the eggs to your desired doneness (scrambled, fried, or poached).
4. Assemble the breakfast bowl by placing the sautéed vegetables and beans at the base, topping it with the cooked eggs and avocado slices.
5. Garnish with fresh cilantro, season with salt and pepper, and serve immediately.

The Low Sodium Bean and Egg Breakfast Bowl is a protein-packed, keto-friendly option to kick-start your Friday. The combination of eggs, beans, and vegetables makes for a balanced and satisfying meal. This breakfast is not only low in sodium but also full of healthy fats and fiber, keeping you energized and full throughout the morning. It’s a versatile dish that can be customized with your favorite toppings and seasonings.

Low Sodium Bean and Shrimp Skillet

The Low Sodium Bean and Shrimp Skillet is a quick, flavorful keto lunch that combines the richness of shrimp with the heartiness of beans. This dish is perfect for a Friday when you’re looking for a satisfying yet low-sodium, low-carb meal. With minimal seasoning and a simple method, this dish brings out the natural flavors of the shrimp and beans while keeping the sodium content in check.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1 can low sodium pinto beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 garlic clove, minced
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and fully cooked.
3. Stir in the pinto beans, paprika, chili powder, and lemon juice, and cook for an additional 2-3 minutes until heated through.
4. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This Low Sodium Bean and Shrimp Skillet is a flavorful, keto-friendly lunch that’s both quick and easy to prepare. The shrimp provide a rich source of protein, while the beans add fiber and texture. The combination of simple seasonings like paprika and chili powder adds a depth of flavor without increasing sodium. This dish is perfect for a quick, healthy meal that won’t leave you feeling weighed down, making it an ideal choice for a busy Friday.

Low Sodium Bean and Roasted Veggie Salad

The Low Sodium Bean and Roasted Veggie Salad is a perfect dish for a keto-friendly Friday lunch. Roasted vegetables, such as zucchini, bell peppers, and eggplant, are paired with low-sodium beans and a light lemon dressing for a warm, hearty salad. This dish is full of healthy fats, fiber, and antioxidants, making it a nutrient-dense option that is both satisfying and low in sodium.

Ingredients:

• 1 can low sodium kidney beans, drained and rinsed
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 eggplant, diced
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced zucchini, bell pepper, and eggplant with olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
3. In a large bowl, combine the roasted vegetables with the kidney beans.
4. In a small bowl, whisk together the lemon juice, balsamic vinegar, oregano, salt, and pepper.
5. Pour the dressing over the roasted vegetables and beans, tossing to combine. Garnish with fresh basil and serve.

The Low Sodium Bean and Roasted Veggie Salad is a nutritious, keto-friendly dish that’s perfect for a fulfilling Friday lunch. The roasted vegetables bring out natural sweetness, while the kidney beans add fiber and protein to keep you full. The light dressing brings everything together without adding excess sodium, making it a perfect option for anyone looking to enjoy a healthy, low-sodium meal. This salad can be enjoyed warm or chilled and is a great choice for meal prep.

Note: More recipes are coming soon!