Go Back

The Best Dense Bean Salad

A delightful medley of vibrant beans, fresh vegetables, and zesty dressing, perfect for a quick lunch or family gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Beans
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned kidney beans, rinsed and drained
  • 1 cup canned chickpeas, rinsed and drained
Vegetables
  • 1 medium bell pepper (any color), diced
  • 1 medium cucumber, diced
  • 1 small red onion, finely chopped
  • 1 cup fresh parsley, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by thoroughly rinsing and draining all canned beans.
  2. Dice the bell pepper and cucumber and chop the red onion and parsley.
Combine Ingredients
  1. In a large mixing bowl, combine the black beans, kidney beans, chickpeas, diced bell pepper, cucumber, red onion, and parsley.
  2. Toss everything together gently to combine.
Make Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, salt, and pepper.
Dress Salad
  1. Pour the dressing over the bean and vegetable mixture.
  2. Toss everything together until the ingredients are well coated in the dressing.
Chill and Serve
  1. Let the salad sit for at least 15 minutes at room temperature or refrigerate for 30 minutes before serving.

Notes

Feel free to substitute beans as desired. Not suitable for freezing; store in the refrigerator for up to 3 days.