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Dense Three Bean Salad

A close-up of a white bowl filled with a vibrant dense bean salad, featuring chickpeas, kidney beans, red onion, and fresh parsley.
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A protein-packed, make-ahead three bean salad with a bright vinaigrette, perfect for meal prep, potlucks, and healthy eating.

Ingredients

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  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the chickpeas, kidney beans, cannellini beans, red onion, green bell pepper, and parsley.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
  3. Pour the vinaigrette over the bean mixture and toss gently to combine.
  4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled.

Notes

  • This salad keeps well in the refrigerator for up to 4 days, making it ideal for meal prep.
  • For best flavor, let the salad marinate for at least 30 minutes before serving.
  • You can substitute other beans like black beans or pinto beans if desired.
  • This salad is a great source of plant-based protein and fiber.

Nutrition

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