25+ Easy Sunday Low Sodium Bean Recipes for a Healthy and Flavorful Weekend

When it comes to planning a healthy and delicious Sunday meal, beans are an excellent choice. Packed with protein, fiber, and essential nutrients, they are not only affordable but also incredibly versatile.

However, many bean-based dishes can be high in sodium, especially when canned beans or processed ingredients are involved. But don’t worry—this collection of 25+ Sunday Low Sodium Bean Recipes ensures that you can enjoy hearty, flavorful meals without worrying about excessive salt intake.

Whether you’re looking for a comforting stew, a fresh salad, or a satisfying wrap, these recipes offer healthy alternatives that are just as tasty.

With a focus on fresh ingredients and bold flavors, these low-sodium bean recipes will help you maintain a balanced diet while enjoying a delicious Sunday meal.

From quick and easy dishes to more elaborate meals, you’ll find the perfect recipe for every occasion.

Plus, many of these recipes can be customized with your favorite beans, vegetables, and seasonings, making them ideal for any dietary preferences. Get ready to add some heart-healthy and satisfying meals to your weekly routine!

25+ Easy Sunday Low Sodium Bean Recipes for a Healthy and Flavorful Weekend

Whether you’re trying to reduce your sodium intake or simply want to explore new ways of preparing beans, these 25+ Sunday Low Sodium Bean Recipes will inspire you to create tasty and nutritious meals.

By focusing on fresh, whole foods and eliminating unnecessary salt, you can enjoy the rich, natural flavors of beans in a way that supports your health and well-being.

These recipes are perfect for a relaxing Sunday meal that is as satisfying as it is good for you.

So, go ahead and try these low-sodium bean dishes—they are guaranteed to become your new go-to recipes for healthy and delicious meals.

Slow Cooker Low-Sodium White Bean Chili

This hearty and comforting white bean chili is the perfect dish for a relaxing Sunday afternoon. With tender white beans, a flavorful mix of vegetables, and lean turkey, this low-sodium chili is satisfying yet light. The slow cooker makes it a hassle-free meal that you can prepare ahead of time, making your Sunday more enjoyable. Packed with fiber and protein, this chili is both a healthy and delicious choice.

Ingredients:

• 2 cups dried white beans (soaked overnight and drained)
• 1 lb lean ground turkey
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes, no salt added
• 4 cups low-sodium chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp oregano
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large skillet, cook the ground turkey over medium heat until browned, about 5-7 minutes. Drain any excess fat.
2. In a slow cooker, add the cooked turkey, soaked white beans, onion, garlic, bell pepper, zucchini, diced tomatoes, and chicken broth.
3. Season the chili with cumin, chili powder, black pepper, paprika, and oregano. Stir to combine.
4. Cover and cook on low for 7-8 hours, or until the beans are tender and the flavors have melded together.
5. Serve hot, garnished with fresh cilantro if desired.

This Slow Cooker Low-Sodium White Bean Chili is an excellent dish for a stress-free Sunday. The slow cooking process enhances the flavors, making it taste like it took hours to prepare. The absence of added salt means you can enjoy this dish without worrying about excess sodium, making it heart-healthy and suitable for those watching their sodium intake. Whether you’re feeding a family or meal prepping for the week, this chili will keep you satisfied and nourished.

Low-Sodium Black Bean Salad with Avocado and Corn

This vibrant black bean salad is a perfect side dish or light main course for a Sunday meal. The combination of black beans, corn, and avocado gives it a creamy texture and sweet flavor, while fresh cilantro and a squeeze of lime add a refreshing zing. With no added salt, this dish is full of healthy fats, fiber, and plant-based protein, making it a nutritious choice for anyone looking to cut back on sodium.

Ingredients:

• 2 cups cooked black beans (or 1 can no-salt-added black beans, drained and rinsed)
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1/4 tsp smoked paprika

Instructions:

1. In a large mixing bowl, combine the black beans, corn, diced avocado, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, black pepper, cumin, and smoked paprika.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Chill in the refrigerator for 30 minutes before serving to allow the flavors to meld together.

This Low-Sodium Black Bean Salad with Avocado and Corn is a delightful and refreshing dish that’s perfect for a Sunday gathering or a healthy weeknight meal. The creamy avocado pairs wonderfully with the crunchy corn and tender black beans, making every bite satisfying. Plus, it’s completely free from added sodium, making it a great option for anyone looking to eat cleaner without sacrificing taste. The combination of fresh ingredients and spices ensures a flavorful, colorful dish that can be served as a main or side, perfect for any occasion.

Low-Sodium Bean and Vegetable Stir-Fry

This vibrant stir-fry is full of fresh vegetables, hearty beans, and a savory low-sodium sauce, making it an ideal Sunday dinner for those looking for a quick yet healthy option. The stir-fry features a variety of colorful vegetables, including bell peppers, broccoli, and carrots, paired with protein-packed beans. The low-sodium soy sauce adds just the right amount of umami, and the dish is finished with a sprinkle of sesame seeds for added texture.

Ingredients:

• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 tbsp olive oil
• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the bell peppers, broccoli, and carrot. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
3. Add the kidney beans, garlic, and ginger, and stir-fry for an additional 2 minutes.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour the sauce over the vegetables and beans, stirring to coat evenly.
5. Cook for another 2-3 minutes, allowing the sauce to reduce slightly and the flavors to meld.
6. Serve hot, garnished with sesame seeds if desired.

This Low-Sodium Bean and Vegetable Stir-Fry is a perfect Sunday dinner option for those seeking a quick, flavorful, and health-conscious meal. The colorful vegetables and beans provide a nutritious base, while the low-sodium soy sauce delivers a delicious savory taste without overwhelming the dish with salt. It’s a versatile recipe that you can adapt to include your favorite veggies or beans, ensuring a customizable meal. Whether enjoyed alone or served with brown rice, this stir-fry offers a wholesome, satisfying meal that aligns with a balanced, low-sodium lifestyle.

Low-Sodium Bean and Spinach Soup

This wholesome bean and spinach soup is an excellent choice for a light yet filling Sunday meal. The combination of fiber-rich beans and nutrient-packed spinach makes it a hearty, nourishing dish. With no added salt, this soup is seasoned with aromatic herbs and spices, allowing the natural flavors to shine through. It’s easy to make, perfect for meal prep, and sure to keep you warm and satisfied.

Ingredients:

• 1 can (15 oz) no-salt-added cannellini beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 4 cups low-sodium vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, until softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Pour in the vegetable broth, cannellini beans, basil, oregano, and black pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, allowing the flavors to develop.
5. Add the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
6. Serve hot, garnished with fresh parsley if desired.

This Low-Sodium Bean and Spinach Soup is an incredibly satisfying dish that’s both nutritious and heart-healthy. The beans provide a good source of protein and fiber, while the spinach adds essential vitamins and minerals. The soup is light yet filling, making it perfect for a Sunday meal or a comforting lunch. With no added salt, you can enjoy the natural flavors of the vegetables and beans, allowing each bite to feel fresh and wholesome. This soup is easy to make in large batches, making it ideal for meal prep throughout the week.

Low-Sodium White Bean and Kale Salad

A light yet hearty salad that features tender white beans, nutrient-dense kale, and a tangy lemon dressing, this Low-Sodium White Bean and Kale Salad is perfect for a Sunday lunch or as a side dish. The combination of crunchy vegetables, soft beans, and the zesty dressing creates a flavorful balance that is both refreshing and satisfying. This salad is a healthy, low-sodium option that is full of plant-based protein and fiber.

Ingredients:

• 2 cups cooked white beans (or 1 can no-salt-added white beans, drained and rinsed)
• 3 cups fresh kale, stems removed and leaves chopped
• 1 small cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. In a large bowl, combine the cooked white beans, chopped kale, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, black pepper, and garlic powder until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Let the salad sit for about 10 minutes to allow the flavors to meld together.
5. Serve as a side dish or light main course.

This Low-Sodium White Bean and Kale Salad is a vibrant and refreshing dish that offers a wonderful balance of textures and flavors. The hearty beans provide a solid base, while the kale adds crunch and a burst of nutrients. The lemon and mustard dressing ties everything together, adding a zesty kick without any added sodium. This salad is perfect for meal prepping and can be easily made in advance, allowing you to have a nutritious, low-sodium meal ready at any time. Whether as a main dish or a side, this salad is sure to please.

Low-Sodium Bean Tacos with Avocado Salsa

These Low-Sodium Bean Tacos are a quick and easy option for a satisfying Sunday dinner. With tender beans, fresh avocado salsa, and crunchy taco shells, they’re full of flavor without the added sodium. The beans are lightly seasoned with cumin and paprika, giving them a rich taste, while the avocado salsa brings freshness and creaminess to each bite. Perfect for a relaxed Sunday evening, these tacos are both healthy and delicious.

Ingredients:

• 2 cups cooked pinto beans (or 1 can no-salt-added pinto beans, drained and rinsed)
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. In a medium skillet, heat olive oil over medium heat. Add the cooked pinto beans, cumin, paprika, and black pepper. Stir to combine and cook for 5-7 minutes, until the beans are heated through and slightly crisp.
2. While the beans cook, prepare the avocado salsa. In a small bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Stir gently to combine.
3. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
4. To assemble the tacos, spoon the seasoned beans into each tortilla, then top with the avocado salsa.
5. Serve immediately, garnished with additional cilantro if desired.

These Low-Sodium Bean Tacos with Avocado Salsa are a perfect combination of flavor, texture, and nutrition. The pinto beans are lightly seasoned, giving them a rich and satisfying taste without any added salt, while the fresh avocado salsa brings a cool and creamy contrast. The corn tortillas add a slight crunch, making each bite enjoyable and filling. This recipe is quick to make and a great option for a Sunday dinner that’s both healthy and full of vibrant flavors. Plus, they’re customizable—feel free to add any toppings you like to make them your own!

Low-Sodium Chickpea and Cucumber Salad

This refreshing Chickpea and Cucumber Salad is a perfect Sunday dish, especially for warmer weather. With the combination of creamy chickpeas, crisp cucumbers, and a tangy lemon dressing, this salad offers a balance of textures and flavors. The addition of fresh herbs and a light vinaigrette provides a zesty lift without any added sodium, making it a heart-healthy choice. It’s quick to prepare, making it an excellent side dish or light main course for a relaxed Sunday.

Ingredients:

• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, black pepper, and garlic powder until well combined.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

This Low-Sodium Chickpea and Cucumber Salad is a bright and flavorful dish that’s easy to make and packed with fresh ingredients. The chickpeas provide plant-based protein and fiber, while the cucumbers and herbs add a refreshing crunch. The tangy lemon dressing enhances the natural flavors without the need for extra salt, making it a perfect option for a low-sodium diet. This salad can be served as a side dish or enjoyed as a light main course, offering a healthy and satisfying way to spend your Sunday.

Low-Sodium Pinto Bean and Sweet Potato Stew

This hearty Pinto Bean and Sweet Potato Stew is a perfect comfort food for a cozy Sunday meal. The combination of tender pinto beans, sweet potatoes, and savory vegetables in a rich, aromatic broth creates a dish that’s both satisfying and nourishing. With the sweetness of the potatoes balanced by a variety of spices, this stew is full of flavor and completely free of added sodium. It’s a filling and healthy option for those looking to enjoy a nutritious, low-sodium meal.

Ingredients:

• 2 cups cooked pinto beans (or 1 can no-salt-added pinto beans, drained and rinsed)
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 1 celery stalk, chopped
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery and sauté for 5-7 minutes until softened.
2. Add the sweet potatoes, pinto beans, vegetable broth, cumin, paprika, turmeric, and black pepper. Stir to combine.
3. Bring the stew to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Serve the stew hot, garnished with fresh cilantro if desired.

This Low-Sodium Pinto Bean and Sweet Potato Stew is a comforting, hearty meal that’s full of flavor without the added sodium. The pinto beans offer protein and fiber, while the sweet potatoes provide natural sweetness and a variety of nutrients. The aromatic spices bring warmth and depth to the stew, creating a satisfying dish that’s perfect for a Sunday evening. It’s a great option for meal prepping too, as it stores well and tastes even better the next day.

Low-Sodium Black Bean and Quinoa Stir-Fry

This Black Bean and Quinoa Stir-Fry is a quick, easy, and nutritious meal that’s ideal for a Sunday dinner. The combination of protein-packed black beans, quinoa, and colorful vegetables makes for a filling dish that is low in sodium but high in flavor. The savory stir-fry sauce, made without added salt, is enhanced by fresh garlic, ginger, and lime, giving the dish a zesty, satisfying taste. It’s a balanced, one-pan meal that’s as healthy as it is tasty.

Ingredients:

• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup green onions, chopped
• 1 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• Juice of 1 lime
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the bell pepper, broccoli, and carrot and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
2. Add the black beans, cooked quinoa, green onions, ginger, and garlic to the skillet. Stir well to combine and cook for another 2-3 minutes.
3. In a small bowl, whisk together the soy sauce, rice vinegar, and lime juice.
4. Pour the sauce over the stir-fry and toss to coat evenly.
5. Cook for an additional 2-3 minutes until everything is well combined and heated through.
6. Serve the stir-fry hot, topped with sesame seeds if desired.

This Low-Sodium Black Bean and Quinoa Stir-Fry is a quick and flavorful meal that’s packed with protein and nutrients. The combination of black beans and quinoa provides a hearty base, while the vibrant vegetables add color and crunch. The savory stir-fry sauce, made with low-sodium soy sauce and fresh lime juice, brings just the right amount of tang without excess sodium. This one-pan dish is perfect for busy Sundays when you want a satisfying, healthy meal that’s ready in no time.

Low-Sodium Lentil and Spinach Soup

This Low-Sodium Lentil and Spinach Soup is a flavorful and nourishing dish that’s perfect for a cozy Sunday. The combination of hearty lentils and vibrant spinach provides a satisfying meal rich in fiber, protein, and essential nutrients. The earthy flavors of the lentils are balanced by the freshness of the spinach, while garlic, cumin, and turmeric bring warmth and depth to the soup. With no added sodium, this recipe is a healthy option that’s as delicious as it is wholesome.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, chopped
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp black pepper
• 4 cups fresh spinach, chopped
• 1 tbsp olive oil
• Juice of 1 lemon

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, sautéing for 5-7 minutes until softened.
2. Add the lentils, vegetable broth, cumin, turmeric, and black pepper to the pot. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for an additional 3-4 minutes until wilted.
5. Add lemon juice to the soup and stir well before serving.

This Low-Sodium Lentil and Spinach Soup is a warm, comforting, and nutritious option for your Sunday. The lentils provide plant-based protein and fiber, while the spinach offers a boost of vitamins and minerals. The fragrant spices elevate the dish without the need for added sodium, and the fresh squeeze of lemon enhances the flavors with a tangy finish. It’s an easy-to-make, filling soup that’s perfect for a low-sodium diet and makes for great leftovers too!

Low-Sodium Three-Bean Chili

This Low-Sodium Three-Bean Chili is a hearty, satisfying dish that’s perfect for a Sunday evening. Combining kidney beans, black beans, and pinto beans, this chili is packed with fiber and protein. The rich tomato base is enhanced with garlic, chili powder, and cumin for a flavorful kick, while the absence of added salt ensures that the chili remains light and healthy. This dish is ideal for those looking to enjoy a filling, comforting meal without compromising on flavor.

Ingredients:

• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic and sauté for 5-7 minutes until softened.
2. Add the chili powder, cumin, paprika, and black pepper to the pot and stir for about 1 minute to bloom the spices.
3. Add the beans, diced tomatoes, vegetable broth, and stir to combine.
4. Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
5. Serve the chili hot, garnished with fresh cilantro if desired.

This Low-Sodium Three-Bean Chili is a rich, flavorful dish that satisfies your hunger without the extra sodium. The mix of beans adds protein and fiber, while the spices give the chili its bold, hearty taste. With a thick, satisfying texture and a spicy kick, this chili makes for a perfect Sunday meal. It’s easy to make and great for meal prep, ensuring you have a healthy and filling option for days to come.

Low-Sodium Bean and Vegetable Tacos

These Low-Sodium Bean and Vegetable Tacos are a fun and healthy way to enjoy beans on a Sunday. The combination of black beans, bell peppers, onions, and zucchini is sautéed with spices to create a savory filling that’s perfect for tacos. Topped with fresh avocado, cilantro, and a squeeze of lime, these tacos are bursting with flavor, yet free from added sodium. It’s a great low-sodium option for Taco Night or for a simple and satisfying meal.

Ingredients:

• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion, bell pepper, zucchini, and garlic, sautéing for 5-7 minutes until softened.
2. Add the black beans, cumin, chili powder, and black pepper. Stir to combine and cook for an additional 3-4 minutes, until the beans are heated through.
3. Warm the tortillas in a separate skillet over low heat for 1-2 minutes on each side.
4. Assemble the tacos by placing the bean and vegetable mixture onto each tortilla. Top with slices of avocado and a sprinkle of fresh cilantro.
5. Serve with lime wedges on the side.

These Low-Sodium Bean and Vegetable Tacos are a flavorful, vibrant, and satisfying meal that makes for a great Sunday treat. The combination of seasoned beans and sautéed vegetables creates a hearty filling that pairs perfectly with the creamy avocado and fresh cilantro. With no added sodium, these tacos offer a healthy, flavorful alternative to traditional tacos. They are quick to prepare and perfect for customizing with your favorite toppings. Whether for a family dinner or a solo meal, these tacos are sure to delight your taste buds!

Low-Sodium Black Bean and Quinoa Salad

This Low-Sodium Black Bean and Quinoa Salad is a refreshing, nutrient-packed dish that’s perfect for a light Sunday lunch or dinner. The earthy black beans and protein-rich quinoa come together in this colorful salad, accompanied by fresh vegetables like tomatoes, cucumbers, and red onions. A zesty lime dressing ties everything together, adding a burst of flavor without the need for added salt. This dish is vegan, gluten-free, and a wonderful choice for anyone looking to enjoy a healthy, satisfying meal.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, black pepper, and smoked paprika.
3. Pour the dressing over the salad and toss to combine until everything is well coated.
4. Serve chilled or at room temperature.

This Low-Sodium Black Bean and Quinoa Salad is a light yet filling dish that’s perfect for a Sunday meal or a healthy side. The black beans provide a hearty texture while the quinoa adds a nutty, protein-packed base. The fresh vegetables and cilantro bring a burst of color and flavor, and the lime dressing is both refreshing and tangy. It’s a great choice for those seeking a low-sodium, vegan, and gluten-free meal that’s as nutritious as it is delicious.

Low-Sodium Bean and Sweet Potato Stew

This Low-Sodium Bean and Sweet Potato Stew is a comforting and nourishing dish that’s perfect for a chilly Sunday. The combination of tender sweet potatoes, hearty white beans, and savory herbs makes for a delicious, satisfying stew. The dish is naturally rich in vitamins, fiber, and protein, and the absence of added sodium ensures that it’s heart-healthy while still being full of flavor. A dash of cinnamon and cumin adds warmth, while the sweet potatoes provide a subtle sweetness that balances the savory beans.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) no-salt-added white beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the diced sweet potatoes, white beans, vegetable broth, cumin, cinnamon, and black pepper to the pot. Stir to combine.
3. Bring the stew to a boil, then reduce the heat and simmer for 30-35 minutes, or until the sweet potatoes are tender.
4. Garnish with fresh parsley before serving.

This Low-Sodium Bean and Sweet Potato Stew is a warming, heart-healthy dish that’s full of flavor and easy to prepare. The combination of creamy white beans and tender sweet potatoes creates a satisfying stew that’s both filling and nutritious. The spices—cumin and cinnamon—add warmth and depth, making this stew an excellent choice for a cozy Sunday meal. It’s a perfect meal for chilly days, and it’s a great make-ahead option for busy weeks.

Low-Sodium Bean and Avocado Wraps

These Low-Sodium Bean and Avocado Wraps are a light, quick, and delicious option for a Sunday lunch. Filled with protein-packed black beans, creamy avocado, and a mix of fresh vegetables, these wraps are not only satisfying but also heart-healthy. The lack of added salt ensures that they stay nutritious while still being full of flavor. The lime and cilantro give the wraps a fresh, zesty finish, and they make for a great on-the-go meal or a simple light dinner.

Ingredients:

• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 red bell pepper, thinly sliced
• 1/4 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Juice of 1 lime
• 1/4 tsp black pepper
• 4 whole wheat tortillas
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a small bowl, mash the black beans lightly with a fork, leaving some beans whole for texture.
2. In a separate bowl, mix together the olive oil, lime juice, and black pepper.
3. Lay the tortillas flat and evenly distribute the mashed beans, avocado slices, shredded lettuce, bell pepper, cucumber, and red onion onto each one.
4. Drizzle the lime dressing over the ingredients and garnish with fresh cilantro.
5. Roll up the tortillas tightly, cut in half, and serve.

These Low-Sodium Bean and Avocado Wraps are a quick, tasty, and healthy meal that makes for a perfect Sunday lunch or light dinner. The creamy avocado and mashed black beans provide a satisfying base, while the fresh vegetables add crunch and color. The lime dressing ties everything together with a zesty finish, making each bite refreshing and flavorful. These wraps are versatile, customizable, and can be easily packed for lunch or served as a fun, healthy option for the whole family.

Note: More recipes are coming soon!