Dense Bean Salad

5 from 2 votes

This dense bean salad is loaded with beans, crunchy veggies, fresh herbs, feta, and salami tossed in a tangy balsamic dressing. Hearty, flavorful, and protein-packed, it’s perfect for meal prep or feeding a crowd.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

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
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