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Dense Bean Salad Recipe

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3.8 from 2 reviews

A vibrant and hearty Dense Bean Salad packed with chickpeas, cannellini beans, crisp bell peppers, cucumbers, kalamata olives, and crumbled feta cheese, all tossed in a zesty homemade red wine vinegar dressing with garlic and oregano. Perfect for a quick, nutritious, and satisfying meal or side dish.

Ingredients

Salad Ingredients

  • 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, diced)
  • ½ small red onion (heaping half cup, finely diced)
  • ⅓ cup fresh parsley (finely chopped)
  • ½ cup kalamata olives (pitted and sliced, or pepperoncini or a mix of both)
  • ½ cup feta cheese (crumbled)

Dressing Ingredients

  • 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

  1. Prepare the dressing: In a bowl, whisk together the red wine vinegar, honey or maple syrup, dried oregano, minced garlic, salt, and black pepper. Gradually whisk in the extra virgin olive oil until the dressing is well combined and emulsified.
  2. Combine salad ingredients: In a large mixing bowl, add the drained and rinsed chickpeas and cannellini beans, diced red and orange/yellow bell peppers, diced cucumbers, finely diced red onion, chopped fresh parsley, sliced kalamata olives, and crumbled feta cheese.
  3. Toss salad with dressing: Pour the prepared dressing over the salad ingredients. Toss gently and thoroughly to ensure all the components are evenly coated with the dressing.
  4. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir the salad again to redistribute the dressing and ingredients. Serve chilled for the best taste and freshness.

Notes

  • This salad can be made with either kalamata olives or pepperoncini, or a combination of both for varied flavor.
  • For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely.
  • The salad tastes best when chilled for at least 30 minutes to allow the flavors to develop.
  • Use fresh herbs like parsley to brighten the flavor profile.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/dense-bean-salad-recipe/