Dense Bean Salad

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Dense Bean Salad is a hearty mix of beans and vegetables tossed in a zesty dressing. It's high in protein, full of flavor, and tastes even better the next day.

Prep Time15

Refrigerate1

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: dense bean salad recipe, easy dense bean salad, mediterranean dense bean salad

Servings: servings

Author: Alyssa Rivers

Ingredients

Salad

1 (15-ounce) can garbanzo beans drained and rinsed
1 (15-ounce) can cannellini beans drained and rinsed
1 (7-ounce) package sliced salami
1 cup diced English cucumber
1 medium diced yellow bell pepper
1 cup sliced black olives
¼ cup diced red onion
1 cup cherry tomatoes halved
1 cup mozzarella cheese cubed
¼ cup grated parmesan cheese
¼ cup fresh chopped parsley

Dressing

½ cup olive oil
2 tablespoons honey
¼ cup red wine vinegar
3 teaspoons dijon mustard
2 cloves minced garlic
1 teaspoon dried oregano
salt and pepper to taste

Instructions

In a small bowl, whisk together ½ cup olive oil, 2 tablespoons honey, ¼ cup red wine vinegar, 3 teaspoons dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, and salt and pepper to taste.
In a large bowl, add the 1 (15-ounce) can garbanzo beans, 1 (15-ounce) can cannellini beans, 1 cup sliced black olives, ¼ cup diced red onion, 1 cup diced English cucumber, 1 medium diced yellow bell pepper, 1 (7-ounce) package sliced salami, 1 cup cherry tomatoes, 1 cup mozzarella cheese, ¼ cup grated parmesan cheese, and ¼ cup fresh chopped parsley.
Pour the dressing over the salad and gently toss to combine.
For the best flavor, cover the salad and refrigerate for at least 1-2 hours!

Notes

Storage & Make Ahead Instructions

In the Refrigerator: Keep leftovers in the fridge in an airtight container for up to 5 days.
Make Ahead: This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you're ready to serve.

Nutrition

QR code

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