Dense Bean Salad Recipe

Dense Bean Salad recpe shown in a blck bowl with some bean salad on a fork. You can see chickpeas, cucumbers, red onion, parsley, feta cheese & red pepper.

Course: Salad, Side Dish, Vegetarian

Cuisine: American

Keyword: bean and vegetable salad, bean salad, dense bean salad

Servings: servings

Calories: 261kcal

A Dense Bean Salad is a delicious choice for a make once eat two or three times recipe. Nutrient dense and tasty this vegetable and bean salad is loaded with fiber and protein.

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Ingredients

2 cups beans (chickpea, black beans, white beans, navy beans etc). Choose one, two or three varieties. Feel free to use multiple whole cans. This recipe is super flexible.
1 cup diced English cucumber any cucumber works (see notes)
2 TBS diced red onion
⅓ cup diced red pepper (or any color)
½ cup chopped parsley parsley is so good for you, this is a great salad to add in a bunch of fresh parsley.
¼ cup scallions optional
½ cup cheese such as feta, provolone, mozzarella etc

Dressing

2-3 TBS avocado or olive oil
1-2 TBS fresh squeezed lemon
S&P to taste

Instructions

In a large bowl, combine all ingredients.
Toss to combine.
Drizzle with olive or avocado oil.
Season with Salt & Pepper (as well as any additional seasoning you may enjoy)
Toss well.
Add in fresh lemon, toss again.
Taste & adjust for flavor.
Store in the refrigerator in a glass jar, dish or plastic container.

Notes

This bean salad will serve more as a side dish, less as a meatless meal.

Any type of cucumber will work (English, Persian or garden variety) however if it has a lot of seeds it will make the salad wetter and loose the crunch as it sits for days in the fridge, so do not use the enter of the cucumber, instead eat it on its own as a snack :)

Experiment, you will learn which beans, veggies and other ingredients you enjoy most in this simple vegetarian salad.

Nutrition