Unforgettable Dense Bean Salad Your Family Will Crave
This dense bean salad is a colorful, flavor-packed dish made with black beans, chickpeas, cannellini beans, crisp veggies, and a zesty homemade vinaigrette. It's hearty, fresh, and completely customizable — a perfect go-to for family dinners, potlucks, or meal prep days.
Equipment
- Large mixing bowl
- Whisk
- Citrus juicer (optional, but helpful)
- Cutting board
- Sharp knife
- Colander or sieve
- Measuring cups and spoons
Ingredients
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz cannellini beans, rinsed and drained
- 1 can 15 oz chickpeas, rinsed and drained
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup corn kernels thawed if frozen
- 1 red bell pepper diced
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- 2 tablespoons cilantro chopped (optional)
- ½ cup crumbled feta optional
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Optional Add-Ins:
- ⅓ cup sun-dried tomatoes for a sun dried tomato dense bean salad
- Grilled steak strips + chimichurri drizzle for a steak chimichurri dense bean salad
- 1 avocado diced
Instructions
- Whisk together olive oil, lime juice, vinegar, honey, paprika, cumin, salt, and pepper in a large bowl until smooth.
- Add black beans, cannellini beans, and chickpeas. Gently fold to coat.
- Add tomatoes, cucumber, corn, bell pepper, and red onion. Mix gently.
- Stir in parsley and optional cilantro.
- Crumble in feta (if using) and give it one last gentle toss.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 10–15 minutes for best flavor.
Notes
Naturally vegetarian and gluten-free. Omit feta cheese for a dairy-free version. Fresh lime juice and smoked paprika are key for the vibrant flavor.