Dense Bean Salad

This Thick bean salad is fresh, colorful dish packed with hearty beans, crunchy veggies and feta cheese in a homemade dressing. Inspired by the flavors of the Mediterranean, it Easy to make salad it’s perfect for lunches, drinks or a light side dish any time of the year.

Holly’s Recipe Highlights. Thick bean salad

• Fragrance:Each bite is bright and refreshing, with creamy beans, crunchy vegetables, salty feta and a tangy Mediterranean-inspired sauce infused with lemon, garlic and oregano.
• Why do it? While the salad cools, the beans soak up the delicious vinaigrette, making every bite more flavorful while keeping the salad fresh and delicious, not watery.
• Service offers. Serve it on the side grilled chicken or hot pita bread for an easy summer dinner that’s fresh, satisfying and full of Mediterranean flavor.

Total time. 5 minutes preparation + 60 minutes cooling Services: 4:

Ingredient notes

• Chickpeas. Garbanzo beans add rich texture and a slightly nutty flavor to the salad. Be sure to drain and rinse them well to remove excess liquid and keep the sauce fresh and flavorful.
• Navy Beans or Cannellini Beans. Navy beans are small with a creamy texture, while cannellini beans are larger and slightly softer. Great northern beans are another great option and work just as well in this salad.
• Tomato. For best flavor and juiciness, use ripe tomatoes. Grape or cherry tomatoes are great substitutes and hold their shape well in a salad.
• English cucumber. Adds crunch without needing a peel or seed. You can use regular cucumbers, but remove the watery center if necessary.
• Bulgarian pepper. Any color works. Red, yellow, and orange are sweeter, while green is tastier.
• Feta cheese. Adds a salty, creamy tang that complements the fresh vegetables and beans. For the best texture and flavor, use a block of feta and crumble it yourself or leave it dairy-free in a salad.
• Olive oil, red wine vinegar and lemon juice. This simple combination creates a rich, tender and bright dress. For an extra burst of fresh flavor, squeeze over a little more lemon juice just before serving.

Chunky Bean Salad Variations

• Add proteins. Add grilled chicken, tuna or cooked shrimp to make it a main dish.
• Add more Crunch. Mix celery, radish or chopped carrot.
• Add grain. Add cooked quinoa, farro or couscous for a heartier salad.
• Add heat. A pinch of red pepper flakes or diced peppers adds a little kick.
• Change the beans. For a different flavor profile, use kidney beans, black beans, or pinto beans.

How to make a thick bean salad

1. Combine the beans, vegetables, feta and red onion in a bowl.
2. In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, oregano, salt and pepper.
3. Pour the dressing over the salad and toss.
4. Cover and refrigerate (full recipe below).
5. Stir before serving and add olives or parsley if using.

Keeping bean salad

• Storage. Store leftover salad in an airtight container in the refrigerator for up to 4 days. Stir before serving. Do not freeze.
• Just before serving. Just before serving, add fresh parsley, extra feta or a squeeze of lemon and don’t forget to stir.
• Going forward. If you’re cooking ahead, choose cherry tomatoes and English cucumbers because they hold up better than softer tomatoes and seeded cucumbers. Or add the cucumber just before serving for the best crunch.

Did you like this chunky bean salad recipe? Leave a comment and rating below.

Preparation time 5:00 minute minute

1: hour hour

Total time 1: hour hour 5:00 minute minute

• In a medium bowl, combine the chickpeas, navy or cannellini beans, tomatoes, cucumber, bell pepper, feta cheese, and red onion.

• In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt and black pepper.

• Pour the dressing over the salad and toss well to combine

• Cover and refrigerate for at least 1 hour before serving

Optional extras:

• ½ cup sliced ​​Kalamata olives
• ¼ cup fresh parsley

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Calories. 208: |: Carbohydrates. 9:00is |: Proteins. 4:is |: Fats. 18:00is |: Saturated fats. 4:is |: Polyunsaturated fats. 2:is |: Monounsaturated fats. 11:00is |: Cholesterol. 17:00mg |: Sodium. 366 yearmg |: Potassium. 361mg |: Fiber. 2:is |: Sugar. 5:00is |: Vitamin A. 1607IU: |: Vitamin C. 51:mg |: Calcium. 122:mg |: iron 1:mg

The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.

Course: Salad

Kitchen american

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