Dense Bean Salad Recipe

A hearty, protein-packed salad blending kidney beans, black beans, chickpeas, crisp vegetables, and a tangy vinaigrette. This no-cook, refrigeratable salad offers rich texture and nutrition, perfect for meal prepping or busy lunches.

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Course: Lunch Salad

Cuisine: American

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 450kcal

Author: Eva Stoner

Ingredients

1 (15-oz) can kidney beans, drained
1 (15-oz) can black beans, drained
1 (15-oz) can chickpeas, drained
1 cup finely chopped red onion
1 cup diced bell peppers (red and yellow)
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
Lettuce leaves for serving
Vinaigrette: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp fresh lime juice, 1 tsp Dijon mustard, 1 tsp honey

Instructions

Combine drained beans and chickpeas in a large bowl
Add red onion, bell peppers, cucumber, tomatoes, parsley, and cilantro
Whisk vinaigrette ingredients until emulsified
Pour dressing over salad mixture
Toss gently to coat evenly
Refrigerate for at least 30 minutes before serving
Serve chilled on lettuce leaves

Notes

Airtight storage preserves freshness for 5 days in the fridge
Substitute apple cider vinegar with fresh lemon juice if preferred
Adjust herbs and spices according to your taste
Cherry tomatoes can be replaced with 1/2 cup grape tomatoes if needed

Nutrition