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Dense Bean Salad

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This dense bean salad is packed with crisp vegetables, hearty beans, feta cheese, and savory salami tossed in a zesty balsamic-lemon dressing. It’s a flavorful, protein-rich salad perfect for meal prep, lunches, or gatherings.

Ingredients

  • 3 small Persian cucumbers (or 1 1/2 cups, chopped)
  • 1/2 red onion, diced
  • 3 multicolor bell peppers, deseeded and chopped
  • 1 head parsley, finely chopped
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (15 oz) can navy beans or cannellini beans, rinsed and drained
  • 1/3 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/4 cup high quality balsamic vinegar
  • 1 clove garlic, minced
  • 1 tablespoon oregano
  • 1 teaspoon Dijon mustard
  • 1–2 teaspoons sea salt
  • 1 teaspoon cumin
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped salami

Instructions

  1. Rinse and drain the chickpeas and navy beans, then add them to a large salad bowl.
  2. Add the cucumbers, red onion, bell peppers, and parsley to the bowl.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, garlic, oregano, Dijon mustard, cumin, and sea salt.
  4. Pour the dressing over the salad and toss to combine.
  5. Add the feta cheese and chopped salami.
  6. Gently toss everything together until evenly coated in the dressing.
  7. Taste and adjust with additional salt, lemon juice, or red pepper flakes if desired.
  8. Serve immediately or refrigerate for 30 to 60 minutes to allow the flavors to meld.

Notes

  • Cannellini beans can be used in place of navy beans.
  • For a vegetarian version, omit the salami.
  • The salad can be made ahead and stored in the refrigerator for up to 3 days.
  • Red pepper flakes add a pleasant spicy kick.
  • Serve chilled for the best flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/dense-bean-salad-recipe/