Description
Dense Bean Salad is a protein-packed, vibrant salad made with kidney beans, chickpeas, and black beans, tossed with crunchy vegetables and a tangy Dijon vinaigrette. This easy bean salad is healthy, meal-prep friendly, and perfect for potlucks or weekday lunches.
Ingredients
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can black beans, drained and rinsed
1 small red onion, finely diced
1 bell pepper, chopped
2 stalks celery, chopped
1 handful fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
to taste salt
to taste black pepper
Instructions
1. Rinse and drain all the canned beans under cold water to remove excess sodium and starch.
2. Dice the red onion, bell pepper, and celery into small, even pieces.
3. In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. In a large mixing bowl, combine the beans, chopped veggies, and parsley.
5. Pour the dressing over the salad and toss everything together until well coated.
6. Cover and refrigerate for at least 1 hour before serving to allow flavors to develop.
Notes
Let it chill overnight for even better flavor.
Feel free to swap or add beans like cannellini or pinto.
Add chili flakes or jalapeño if you prefer a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg