Dense Bean Salad
Need a go-to side dish that’s always a crowd-pleaser or a simple lunch that actually keeps you full? This ultimate dense bean salad recipe is your new best friend. It’s ridiculously easy, packed with colorful veggies and hearty beans, and perfect for everything from weeknight dinners to backyard barbecues. Forget boring salads; this one has texture, flavor, and staying power!
Equipment
- Large bowl
- Small Bowl or Jar with Lid
- Whisk
- Knife
- Cutting Board
- Measuring Cups
- Measuring spoons
- Large Spoon or Rubber Spatula
- Colander
Ingredients
- 1 15-ounce can Kidney Beans, rinsed and drained
- 1 15-ounce can Cannellini Beans (or Great Northern), rinsed and drained
- 1 15-ounce can Chickpeas (Garbanzo Beans), rinsed and drained
- 1 cup Corn frozen (thawed) or fresh kernels
- 1 medium Red Bell Pepper finely diced
- ½ medium Green Bell Pepper finely diced
- ½ medium Red Onion finely diced (Soak in cold water for 10 mins to mellow if desired)
- ½ cup Fresh Parsley chopped
For the Tangy Vinaigrette:
- ⅓ cup extra virgin Olive Oil
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Sugar or Maple Syrup adjust to taste
- 1 teaspoon Dijon Mustard
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper or to taste
Instructions
- Combine the Solids: In a large bowl, gently combine the rinsed and drained kidney beans, cannellini beans, chickpeas, corn, diced red and green bell peppers, and diced red onion. Add the chopped fresh parsley.
- Whisk the Vinaigrette: In a separate small bowl or a jar with a lid, combine the olive oil, apple cider vinegar, sugar (or maple syrup), Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined (emulsified).
- Dress and Toss: Pour the vinaigrette over the bean and veggie mixture. Use a large spoon or rubber spatula to gently toss everything together until evenly coated. Try not to mash the beans!
- Chill Time (Important!): Cover the bowl and refrigerate for at least 30 minutes before serving. An hour or two is even better to allow flavors to meld.
Notes
- Feel free to swap beans (black, pinto) or veggies (cucumber, celery).
- Red wine vinegar or lemon juice can substitute.
- This salad is excellent made ahead; refrigerate for at least 30 minutes (ideally 1-2 hours) before serving to allow flavors to meld.
- Store leftovers in the fridge for 4-5 days.
- Freezing is not recommended due to veggie texture changes.
- Dice veggies uniformly for the best texture.
- Rinsing canned beans removes excess sodium.
