Dense Bean Salad Recipe
This hearty bean salad is packed with protein, fiber, and bold flavors. With a mix of beans, fresh veggies, and a tangy dressing, it’s perfect for meal prep, picnics, or a nutritious side dish!
- Total Time: 10 minutes
- Yield: 4-6 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean, American
Ingredients
Scale
For the Salad:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh parsley or cilantro, chopped
- ¼ cup crumbled feta cheese (optional)
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan)
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin (optional, for warmth)
Instructions
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Prepare the Beans & Veggies:
- Drain and rinse all beans well.
- In a large bowl, combine chickpeas, black beans, kidney beans, cherry tomatoes, bell pepper, red onion, and parsley.
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Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, black pepper, and cumin (if using).
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Toss & Serve:
- Pour the dressing over the bean mixture and toss until evenly coated.
- Let sit for at least 15 minutes before serving for the best flavor.
- Garnish with feta cheese if desired.
Notes
- For extra crunch, add diced cucumber or sunflower seeds.
- Make it spicy by adding chopped jalapeños or a pinch of red pepper flakes.
- Great for meal prep! Stays fresh in the fridge for 3-4 days.
Find it online: https://ukfinda.com/dense-bean-salad-recipe/