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Dense Bean Salad

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A hearty dense bean salad packed with multiple beans, crisp vegetables, fresh herbs, and a bright vinaigrette. It’s a protein-rich, make-ahead salad that’s perfect for meal prep or a refreshing side dish.

Ingredients

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large mixing bowl, add the chickpeas, cannellini beans, and kidney beans.
  2. Add the diced cucumber, chopped red onion, halved cherry tomatoes, and chopped parsley.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper.
  4. Pour the dressing over the bean mixture and toss well until everything is evenly coated.
  5. Gently fold in the crumbled feta cheese.
  6. Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30–60 minutes to allow the flavors to meld.

Notes

  • This salad tastes even better after chilling for a few hours as the flavors develop.
  • You can substitute feta with vegan feta or omit it to make the salad fully vegan.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Add diced bell peppers or avocado for additional texture and flavor.

Nutrition

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