Dense Bean Salad with Salami and Feta
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Published Aug 18, 2025
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This dense bean salad is packed with beans, salami, crunchy veggies, and feta. It’s hearty, flavorful, and full of protein and fiber. A salad that actually satisfies and is perfect for meal prep or feeding a crowd.
I finally tried the viral dense bean salad from Violet Witchel that’s been all over the internet and the hype is real.
The first time I made it was this summer at a beach house in the Outer Banks. It instantly became a family favorite and was perfect for meal prep to pair with grilled chicken or grilled salmon. I also served it for the Fourth of July and it turned out to be the ultimate cookout side dish for a crowd.
The original recipe doesn’t include feta or salami, but I started adding both for extra flavor and protein and now I can’t imagine this salad without them.
Why I Love This Salad
After making it on repeat, here’s why it has a permanent spot in our rotation:
- Crowd-pleaser: Always a hit at gatherings, and the bowl is guaranteed to be scraped clean.
- Travel-friendly: Packs up easily for picnics, potlucks, or road trips and stays fresh.
- Meal prep friendly: The beans and crunchy veggies hold up for days, and the flavors get even better as the salad marinates in the dressing.
- Big batch: Makes plenty to share with friends or family.
- Versatile: Delicious alongside grilled chicken, salmon, burgers, or even a veggie burger.
Ingredients Needed
You only need a handful of fresh, simple ingredients for this dense bean salad. Most are pantry staples or easy-to-find produce, so you can whip it up anytime.
- cucumbers: I like using Persian cucumbers because they’re extra crisp, have thin skin (no peeling needed), and fewer seeds, which means less water in the salad. Their mild, slightly sweet flavor pairs perfectly with the beans.
- red onion: Adds a pop of sharp flavor and beautiful color.
- bell peppers: I use a mix of colors for extra crunch and natural sweetness.
- fresh parsley: Bright, fresh, and the perfect herbal balance for the beans.
- beans: I used chickpeas and navy beans, but feel free to mix and match your favorites.
- feta cheese: It’s creamy, salty, and ties all the flavors together.
- salami: I love Applegate Farms Genoa salami, but use your favorite brand. A nitrate-free or uncured option works great too.
- dressing: a simple mix of olive oil, lemon juice, balsamic vinegar, garlic, oregano, Dijon mustard, sea salt, and cumin creates the perfect tangy, herby finish.
How to Make Dense Bean Salad
Step 1: Rinse and drain the beans, then add them to a large bowl with cucumbers, onion, peppers, and parsley.
Step 2: Whisk together the olive oil, lemon juice, balsamic, garlic, oregano, dijon, cumin, and salt in a small bowl.
Step 3: Pour the dressing over the salad.
Step 4: Add the feta and salami, toss everything together, and adjust seasonings to taste. Serve right away or chill for 30–60 minutes so the flavors meld.
Brittany’s Tips
- Rinse your beans well: This helps remove excess sodium and keeps the salad tasting fresh. I once skipped this step and the salad turned out a bit too salty, so now I never skip it.
- Let it chill: This salad tastes even better after sitting in the fridge for at least 30 minutes so the flavors can meld together.
- Taste before serving: Beans soak up dressing as they sit, so you might want to add an extra drizzle of olive oil or squeeze of lemon right before eating.
How to Store Dense Bean Salad
This salad holds up really well, which makes it great for meal prep. Store leftovers in an airtight container in the fridge for 3–4 days. For the crispiest veggies, keep the dressing separate and toss it in right before serving.
More Hearty Salad Recipes
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Dense Bean Salad
Ingredients
- 3 small Persian cucumbers, or 1 ½ cups, chopped
- ½ red onion, diced
- 3 multicolor bell peppers, deseeded and chopped
- 1 head of parsley, finely chopped
- 2 cans of rinsed and drained beans, I did chickpea and navy beans
- 1 15 oz can chickpeas
- 1 15 oz can navy beans, or cannellini beans
- ⅓ cup extra virgin olive oil
- Juice of 1 lemon
- ¼ cup high quality balsamic vinegar
- 1 clove garlic, minced
- 1 Tablespoon oregano
- 1 teaspoon dijon mustard
- 1 Tablespoon sea salt
- 1 teaspoon cumin
- 1 cup crumbled feta cheese
- ½ cup chopped salami, I used Applegate Farms Genoa Salami
Instructions
- Rinse and drain the beans, then add them to a large salad bowl. Add the cucumbers, red onion, bell peppers, and parsley.
- In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, garlic, oregano, dijon mustard, cumin, and salt. Pour the dressing over the salad.
- Add the feta and chopped salami. Gently toss everything together until well combined and evenly coated in dressing.
- Taste and adjust if needed with more salt, lemon juice, or a pinch of red pepper flakes.
- Serve right away or chill in the fridge for 30–60 minutes to let the flavors meld.
Notes
- Beans: Use any combo you like. I went with chickpeas and navy beans, but cannellini, great northern, or black beans work too.
- Red onion: Soak in water for 5–10 minutes to mellow the flavor.
- Make ahead: The salad tastes even better after chilling in the fridge for 30–60 minutes.
- Storage: Store in an airtight container in the fridge for 3–4 days. For extra crunch, keep the dressing separate until serving.
- Vegan option: Skip the salami and feta or use a dairy-free cheese alternative.
- Recipe inspired by Violet Witchel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
