This dense bean salad is loaded with beans, fresh veggies, marinated artichokes, sun-dried tomatoes, and a simple homemade dressing. It's hearty enough for lunch or a wonderful side dish to bring to a potluck or cookout.
My Go-To Protein Packed Lunch
I love having things ready to eat when lunch rolls around. If it’s not leftovers from dinner I meal prep things like this salad. I use three different types of beans in mine but you can use more or less too. Add or swap in black beans or pinto beans. They are all great!
Even though this salad is naturally gluten-free, dairy-free and vegan, it’s so easy to customize. Add in diced avocado, corn or cilantro. Add in cheese like mini mozzarella balls or feta cheese. If I have leftover chicken, steak or salmon I just toss it in sometimes as well. I have also added diced pepperoni or salami as well.
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Ingredients Needed
The complete list of ingredients with amounts are listed in the full recipe card below.
For the Salad
- Canned Beans – I use chickpeas or garbanzo beans, red kidney beans, great northern white beans. Navy bean or cannellini beans work well too.
- Red bell pepper – You can use other colored bell peppers like green, orange or yellow or a mixture of them.
- Grape tomatoes – or cherry tomatoes.
- Marinated artichoke hearts – I love Trader Joe’s brand. You can add a little of the marinade liquid to the dressing too.
- Sun-dried tomatoes
- English cucumber
- Red onion – You can swap with green onion or shallot.
- Fresh parsley
For the Dressing
- Red wine vinegar – use white wine vinegar instead if needed.
- Olive oil – I like to use a quality extra virgin olive oil.
- Sun-dried tomato oil – Use from the jar of tomatoes you have.
- Garlic – Freshly minced is wonderful but jarred works.
- Italian seasoning – If you don’t have it, make our homemade Italian seasoning or use a ½ tablespoon of dried basil and ½ tablespoon of oregano.
- Lemon juice – Use the juice of ½ a lemon
- Dijon mustard – I love the extra flavor of Dijon but regular is fine too.
- Salt
How to Make Our Dense Bean Salad Recipe
This is one of those recipes that is quick to make and enjoy for several days!
Step 1: Add the drained and rinsed chickpeas, kidney beans, and white beans to a large bowl.
Step 2: Add the diced red bell pepper, tomatoes, marinated artichoke hearts, sun-dried tomatoes, cucumber, red onion, and chopped parsley to the bowl.
Make the dressing.
Step 3: In a medium bowl, whisk together the dressing ingredients until combined. If you'd like, add a little of the leftover artichoke marinade.
Step 4: Pour the dressing over the bean and veggies.
Step 5: Toss everything together until coated evenly.
Let the salad chill for at least 30 minutes if you have time to help the flavors meld together.
Store in an airtight container in the refrigerator for up to 4-5 days.
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Easy Dense Bean Salad
Ingredients
- 15 ounces chickpeas drained and rinsed
- 15 ounces red kidney beans drained and rinsed
- 15 ounces northern white beans drained and rinsed
- 1 large red bell pepper diced
- 1 pint grape tomatoes or cherry tomatoes, diced
- 6 ounces marinated artichoke hearts diced
- ½ cup sun-dried tomatoes , diced
- 1 english cucumber diced
- ½ red onion chopped
- ½ cup fresh parsley chopped
For the dressing
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 Tablespoons sun-dried tomato oil
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 Tablespoon lemon juice juice of½ a lemon
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
Instructions
- Add the drained and rinsed beans to a large mixing bowl.15 ounces chickpeas, 15 ounces red kidney beans, 15 ounces northern white beans
- Then add in all of your other diced ingredients1 large red bell pepper, 1 pint grape tomatoes, 6 ounces marinated artichoke hearts, ½ cup sun-dried tomatoes, 1 english cucumber, ½ red onion, ½ cup fresh parsley
- In a medium mixing bowl, add the dressing ingredients and whisk well until combined. (I add any juices from the artichokes as well)¼ cup red wine vinegar, ¼ cup olive oil, 2 Tablespoons sun-dried tomato oil, 4 cloves garlic, 1 tablespoon Italian seasoning, 1 Tablespoon lemon juice, 2 teaspoons dijon mustard, ¼ teaspoon salt
- Pour the dressing over the beans and veggies and toss to coat well.
Notes
Add ½ cup pepperoni, diced
Add ½ cup cooked chicken, diced or rotisserie
Add a cup mozzarella balls or feta cheese
Use a different vinegar like white wine vinegar
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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