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Dense Bean Salad

This nutritious and flavorful mix of beans, vegetables, and zesty dressing is ideal for health-conscious families and busy weeknights.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can pinto beans Rinsed and drained.
  • 1 can chickpeas Rinsed and drained.
  • 1 cup green bell pepper Diced.
  • 1 cup yellow bell pepper Diced.
  • 1 medium shallot Peeled and diced.
  • 1 medium English cucumber Peeled and diced.
  • 1/2 cup black olives Pitted and halved.
  • 1/2 cup feta cheese Crumble for topping.
  • 1/4 cup fresh parsley Chopped.
Dressing Ingredients
  • 1/4 cup extra virgin olive oil For dressing.
  • 2 tablespoons lemon juice Freshly squeezed.
  • 1 teaspoon honey Sweetener for dressing.
  • 1 clove garlic Minced.
  • 1 teaspoon Dijon mustard For flavor.
  • 1 teaspoon dried Italian seasoning For extra flavor.
  • to taste salt For seasoning.
  • to taste freshly ground black pepper For seasoning.

Method
 

Preparation
  1. Rinse the canned beans and chickpeas in a colander and let them drain.
  2. Remove seeds from the bell peppers, dice them, and set aside.
  3. Peel and dice the shallots and cucumber, then cut olives into halves and chop parsley.
Making the Dressing
  1. In a bowl, combine olive oil, lemon juice, honey, minced garlic, Dijon mustard, and Italian seasoning.
  2. Season with salt and pepper, and whisk until emulsified.
Assembling the Salad
  1. In a bowl, add the rinsed beans, chickpeas, diced bell peppers, shallots, cucumber, olives, and parsley.
  2. Pour the dressing over the salad and top with crumbled feta cheese.
Serving
  1. Toss everything well to combine and serve immediately, or refrigerate for 30 minutes before serving.

Notes

Consider adding extra veggies or protein as needed. For meal prep, ideal to make a day in advance.