Dense Bean Salad
A vibrant and refreshing salad packed with beans, fresh veggies, and a tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 can chickpeas (drained and rinsed)
- 1 can cannellini beans (drained and rinsed)
- 1 red bell pepper (finely diced)
- 1 orange or yellow bell pepper (finely diced)
- 2 Persian cucumbers (or half an English cucumber)
- ½ small red onion (heaping half cup)
- ⅓ cup fresh parsley (finely chopped)
- ½ cup kalamata olives (or a mix with pepperoncini)
- ½ cup feta cheese (crumbled)
- ¼ cup red wine vinegar
- 1 ½ tsp honey or pure maple syrup
- 1 ½ tsp dried oregano
- 3 cloves garlic (minced)
- ¾ tsp fine salt
- ¼ tsp freshly ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Whisk together red wine vinegar, honey (or maple syrup), oregano, garlic, salt, and pepper in a bowl.
- Slowly whisk in the olive oil until everything is combined.
- In a large mixing bowl, combine chickpeas, cannellini beans, diced bell peppers, cucumbers, red onion, parsley, olives, and feta.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- For the best flavor, cover and refrigerate for at least 30 minutes before serving. Stir again before enjoying.
Notes
For a lighter version, skip the cheese entirely. Fresh vegetables are key to great flavor.
Find it online: https://www.zaynkitchen.com/hearty-bean-salad/