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Dense Bean Salad

Close-up of a bowl filled with a dense bean salad featuring chickpeas, kidney beans, red onion, and fresh parsley.
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A hearty, protein-packed salad with mixed beans, perfect for meal prep and potlucks.

Ingredients

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  • 1 can chickpeas, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1/2 red onion, finely diced
  • 1/2 cup chopped parsley
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine chickpeas, navy beans, black beans, and kidney beans.
  2. Add red onion and parsley to the bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
  4. Pour the dressing over the bean mixture and toss gently to coat.
  5. Cover and refrigerate for at least 1 hour before serving to let flavors meld.

Notes

  • This salad keeps well in the fridge for up to 5 days.
  • For a Mediterranean twist, add crumbled feta and olives.

Nutrition

Find it online: https://gourmetgaze.com/dense-bean-salad-recipe/