Dense Bean Salad
A hearty, protein-packed salad full of beans, colorful veggies, and delicious dressing, perfect for meal prep and healthy lunches.
Ingredients
Beans
- 2 cups cooked black beans Canned or cooked from dry
- 1 cup cooked chickpeas Canned or cooked from dry
- 1 cup cooked cannellini beans Canned or cooked from dry
Veggies
- 1 cup chopped bell peppers Any color
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, chopped
Add-ins
- 1/2 cup crumbled feta cheese Optional, can substitute vegan cheese
- 1 large avocado, diced
Dressing
- 1/4 cup olive oil Extra virgin recommended
- 2 tablespoons lemon juice Freshly squeezed
- 1 teaspoon dried oregano
- to taste salt and pepper
Instructions
Prep the Beans
- If using dried beans, soak them overnight and simmer until tender. If using canned beans, drain and rinse under cold water.
- Pat the beans dry with a paper towel to remove excess moisture.
Chop Veggies and Add-Ins
- Chop all vegetables (bell peppers, cucumber, cherry tomatoes, red onion) and set aside.
- Dice the avocado and set aside.
Assemble the Salad
- In a large mixing bowl, combine the beans, chopped veggies, crumbled feta (if using), and diced avocado.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
Chill and Serve
- Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Notes
This salad can be stored in an airtight container in the fridge for 3 to 5 days. Keep the dressing separate until ready to serve to maintain crispness of the vegetables.