Discover how to make a perfect Dense Bean Salad with this comprehensive guide! Packed with wholesome beans, fresh veggies, and bold flavors, it’s a hearty, versatile dish for every occasion.
- 1 cup canned black beans (drained and rinsed)
- 1 cup canned kidney beans (drained and rinsed)
- 1 cup canned chickpeas (drained and rinsed)
- 1 cup fresh green beans (trimmed and blanched)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (finely diced)
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup for vegan option)
- 1 clove garlic (minced)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ cup fresh parsley (finally chopped)
- ¼ cup feta cheese (optional)
- 1 Prep the Beans and Vegetables
Drain and rinse all canned beans under cold water to remove excess sodium. Blanch green beans in boiling water for 2 minutes, then transfer to ice water to retain their crunch. Chop cherry tomatoes and dice the onion.
- 2 Make the Dressing
In a small mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, black pepper, and smoked paprika until emulsified. Adjust seasoning to taste.
- 3 Combine Ingredients
In a large salad bowl, add all beans, blanched green beans, cherry tomatoes, and red onion. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- 4 Garnish and Serve
Sprinkle chopped parsley and crumbled feta cheese (if using) over the salad. Let it rest for 10 minutes to absorb flavors or serve immediately.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add avocado chunks for creaminess.
- Use lime juice instead of vinegar for a citrusy twist.
- Add toasted nuts or seeds for extra crunch.
- Serve with crusty bread for a complete meal.