Dense Bean Salad Recipe
This dense bean salad holds up well in the fridge, making it ideal for lunches, potlucks or weeknight dinners.
Servings: 6 people
Calories: 257kcal
Ingredients
Salad Ingredients
- 1 15 ounce can chickpeas , drained, rinsed and patted dry
- 1 15 ounce can cannellini beans , drained, rinsed and patted dry
- 1 cup finely chopped cucumber
- 1 cup chopped tomatoes
- ½ cup celery , chopped
- ½ cup red bell pepper , chopped
- 4 ounce can black olives , drained and rinsed
- ½ cup feta cheese
- ¼ cup red onion , finely chopped
- ¼ cup loosely packed parsley , chopped
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon dijon
- 1 teaspoon minced garlic
- ½ teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Drain and rinse the beans, then pat them dry to prevent excess moisture.
- Add them to a large bowl along with the cucumber, tomatoes, bell pepper, red onion, parsley, feta, and black olives.
- In a small bowl or jar whisk together the olive oil, honey, vinegar, Dijon, garlic, Italian seasoning, salt and pepper until smooth.
- Pour the dressing over the salad, toss to coat and serve.
Nutrition
Serving: 1.5 cup | Calories: 257kcal | Carbohydrates: 26g | Protein: 10g | Fat: 13g | Cholesterol: 11mg | Sodium: 403mg | Fiber: 6.4g | Sugar: 54g