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Dense bean salad recipe with colorful beans, fresh vegetables, and lemon garnish.

Dense Bean Salad Recipe

This delightful, protein-packed dish is versatile, flavorful, and incredibly easy to make. Perfect for meal-prepping, a quick vegan lunch, or a fiber-rich salad option.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 300 kcal

Equipment

  • Large Salad Bowl
  • Colander
  • Small Bowl

Ingredients
 

Beans

  • 1 can chickpeas rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained (optional)

Fresh Vegetables

  • 1 bell pepper diced (any color)
  • 1/2 red onion thinly sliced

Dressing

  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Add-ins

  • feta cheese crumbled (for non-vegan)
  • grilled chicken diced (for non-vegan)
  • avocado cubed (for vegan)

Instructions
 

  • Rinse and drain all canned beans thoroughly in a colander.
  • Dice the bell pepper into small, bite-sized pieces. Thinly slice the red onion.
  • In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
  • In a large salad bowl, combine the prepared beans, chopped vegetables, and any optional add-ins (feta cheese, grilled chicken, or avocado).
  • Drizzle the dressing evenly over the mixture and gently toss everything together until well-coated. Be careful not to overmix.
  • Serve immediately or refrigerate for at least an hour to let the flavors meld. Toss again before serving.

Notes

Feel free to experiment with different types of beans and vegetables. Add fresh herbs like parsley or cilantro for extra flavor. For a spicier dressing, add a pinch of chili flakes.
Keyword Gluten-Free, Healthy, Meal Prep, Vegan, Vegetarian