Marinated Dense Bean Salad (Print version)

A hearty mix of beans, fresh veggies, and tangy marinade brings color and nutrition to any meal table.

# Ingredient List:

→ Beans

01 - 1 cup cooked chickpeas or canned chickpeas, rinsed and drained
02 - 1 cup cooked kidney beans or canned kidney beans, rinsed and drained
03 - 1 cup cooked cannellini beans or canned cannellini beans, rinsed and drained

→ Vegetables

04 - 1 cup diced red bell pepper
05 - 1/2 cup diced red onion
06 - 1/2 cup diced celery
07 - 1/2 cup cherry tomatoes, halved
08 - 1/4 cup chopped fresh parsley

→ Dressing

09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 tablespoon lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
16 - 1/2 teaspoon dried oregano

# How To Make It:

01 - Add chickpeas, kidney beans, and cannellini beans to a large mixing bowl.
02 - Incorporate the red bell pepper, red onion, celery, cherry tomatoes, and parsley into the bowl with the beans.
03 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, black pepper, and oregano until the mixture is fully emulsified.
04 - Pour the vinaigrette over the bean and vegetable mixture and toss gently until evenly coated.
05 - Cover the bowl and refrigerate for a minimum of 2 hours to allow the flavors to meld.
06 - Toss salad once more before serving and adjust seasoning as needed.

# Expert Advice:

01 -
  • Fast to assemble and no need to cook anything
  • Great source of plant-based protein and fiber
  • Completely gluten free and suitable for most diets
  • Easy to customize with whatever beans and fresh veggies you have
  • Perfect for meal prep since it tastes even better the next day
02 -
  • Naturally high in fiber and plant protein
  • Vegan, gluten free, and easy to make nut free
  • Fantastic for meal prep and picnics
03 -
  • For maximum flavor, let the salad marinate overnight in the fridge so the beans absorb every drop of vinaigrette
  • Never skip rinsing and draining the beans since this keeps textures distinct and the flavor clean. If you prefer crunchier vegetables, dice everything and add half just before serving so you get bright texture alongside marinated flavor

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