Dense Bean Salad Recipe
This easy 3 bean salad is perfect for picnics, meal prep, and quick healthy meals. A simple three bean salad recipe with chickpeas, kidney beans, and cannellini beans in a tangy vinaigrette.
Equipment
- Large mixing bowl
- Colander
- Whisk
- Cutting board
- Chef's knife
Ingredients
- 1 15-ounce can chickpeas drained and rinsed
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can cannellini beans drained and rinsed
- 1 cup red bell pepper diced
- 1 cup English cucumber diced
- 1/2 cup red onion finely diced
- 1/2 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon honey or maple syrup optional
Instructions
- Drain and rinse all three cans of beans thoroughly in a colander. Let drain for 5 minutes, shaking occasionally to remove excess liquid.
- Dice the vegetables: Cut red bell pepper, cucumber, and red onion into small, uniform bite-size pieces. Chop fresh parsley.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, pepper, and honey if using. Taste and adjust seasoning.
- Combine everything: In a large mixing bowl, add drained beans, diced vegetables, and parsley. Pour dressing over and toss gently but thoroughly to coat.
- Marinate: Let salad sit at room temperature for 30 minutes to allow flavors to meld. Refrigerate if making ahead. Stir before serving.
Notes
- For best flavor, make this salad 1-2 hours before serving or even the night before.
- Drain beans well to prevent watery salad.
- Keeps in refrigerator for up to 5 days in airtight container.
- Add avocado just before serving to prevent browning.