Description
This Dense Bean Salad is hearty, flavorful, and perfect for meal prep. Packed with protein-rich beans, fresh veggies, briny olives, and feta, all tossed in a zesty homemade dressing, it’s ideal for lunches, potlucks, or a quick weeknight dinner.
Ingredients
- 1 (15 ounce) can chickpeas, drained, rinsed, and patted dry
- 1 (15 ounce) can cannellini beans, drained, rinsed, and patted dry
- 1 cup finely chopped cucumber
- 1 cup chopped tomatoes
- ½ cup celery, chopped
- ½ cup red bell pepper, chopped
- 1 (4 ounce) can black olives, drained and rinsed
- ½ cup feta cheese
- ¼ cup red onion, finely chopped
- ¼ cup loosely packed parsley, chopped
- Dressing:
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Drain and rinse the chickpeas and cannellini beans, then pat them dry to remove excess moisture.
- In a large bowl, combine the beans, cucumber, tomatoes, celery, bell pepper, red onion, parsley, feta cheese, and black olives.
- In a small bowl or jar, whisk together the olive oil, honey, apple cider vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper until well blended.
- Pour the dressing over the salad and toss to evenly coat all ingredients.
- Serve immediately or refrigerate for later. The salad holds up well and can be made in advance.
Notes
- Patting the beans dry helps prevent a watery salad.
- Store in an airtight container in the fridge for up to 4 days.
- Add grilled chicken or tuna to turn it into a full meal.
- Can be made vegan by omitting the feta or using a dairy-free alternative.
Nutrition
- Serving Size: 1.5 cup
- Calories: 257
- Sugar: 5g
- Sodium: 403mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6.4g
- Protein: 10g
- Cholesterol: 11mg
