Print

Best Dense Bean Salad – Perfect for Any Occasion

Print Recipe

A hearty and protein-rich dense bean salad made with chickpeas, black beans, kidney beans, and fresh vegetables tossed in a lemon vinaigrette. Perfect for meal prep, parties, or healthy plant-based meals.

Ingredients

Scale
  • 1can (15 oz) chickpeas, drained and rinsed
  • 1can (15 oz) black beans, drained and rinsed
  • 1can (15 oz) kidney beans, drained and rinsed
  • 1 cupcherry tomatoes, halved
  • 1 cupcorn kernels (fresh, frozen, or canned)
  • 1red bell pepper, diced
  • 1cucumber, chopped
  • 1/4 cupred onion, finely diced
  • 1/2 cupfresh parsley or cilantro, chopped
  • 3 tbspextra-virgin olive oil
  • Juice of1lemon (or2 tbspapple cider vinegar)
  • 1 tspDijon mustard
  • 1clove garlic, minced
  • 1/2 tspsea salt
  • 1/4 tspblack pepper
  • 1/4 tspground cumin (optional)

Instructions

  1. Drain and rinse chickpeas, black beans, and kidney beans thoroughly. Let them sit to dry slightly.
  2. Chop cherry tomatoes, bell pepper, cucumber, red onion, and herbs. Set aside.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, and cumin.
  4. In a large mixing bowl, combine all beans, vegetables, and fresh herbs.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. Chill in the refrigerator for at least 30 minutes for best flavor. Serve and enjoy!

Notes

Add avocado, cooked quinoa, or sweet potatoes for extra density.
Use different herbs like basil or dill for variation.
Can be made 1 day ahead; flavors develop overnight.
Store in an airtight container for up to 4 days.
Not freezer-friendly due to fresh veggies.

Nutrition

Find it online: https://www.delicetreats.com/best-dense-bean-salad/