Introduction
Bean salad is a dish that balances heartiness with freshness, and Lina Vexley remembers falling in love with it during her travels abroad. In a bustling outdoor market, she was served a rustic bean salad that was dense with flavor and texture—chickpeas, kidney beans, and black beans tossed with herbs, olive oil, and vinegar. It wasn’t just a side dish; it was a meal in itself. Inspired, she began recreating it in her own kitchen, adapting the recipe with crunchy vegetables and bold seasoning. Today, her dense bean salad remains a go-to dish for picnics, potlucks, and weeknight dinners.
Recipe JSON
Dense Bean Salad
Equipment
- Large Mixing Bowl
- Colander
- Whisk
Ingredients
Beans & Vegetables
- 1 cup chickpeas cooked or canned, drained
- 1 cup kidney beans cooked or canned, drained
- 1 cup black beans cooked or canned, drained
- 1/2 cup corn kernels fresh or canned
- 1/2 cup red bell pepper diced
- 1/2 cup cucumber diced
- 1/4 cup red onion finely chopped
- 2 tbsp fresh parsley chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Drain and rinse beans and corn if using canned. Pat dry to remove excess liquid.
- In a large bowl, combine chickpeas, kidney beans, black beans, corn, bell pepper, cucumber, red onion, and parsley.
- In a small bowl, whisk olive oil, vinegar, mustard, garlic, salt, and black pepper until emulsified.
- Pour dressing over salad ingredients. Toss gently but thoroughly until well combined.
- Cover and refrigerate for at least 5–10 minutes before serving to allow flavors to meld.
Notes
Nutrition
How to Make Recipe
To make a dense bean salad that’s hearty and satisfying, start by preparing your beans. You can use canned chickpeas, kidney beans, and black beans for convenience, but be sure to drain them well and rinse under cold water to remove excess sodium. If cooking beans from scratch, soak them overnight and simmer until tender but not mushy. Pat dry to prevent a watery salad.
Next, prepare the vegetables. Dice red bell pepper and cucumber into small cubes for crunch. Finely chop red onion to add sharpness, and toss in corn kernels for sweetness. Fresh parsley provides a herbal lift that brightens the dish. Place all beans and vegetables into a large mixing bowl.
For the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and freshly ground black pepper. The mustard helps emulsify the dressing, creating a smooth coating for the beans. Taste the dressing and adjust the acidity or seasoning according to preference.
Pour the dressing over the bean and vegetable mixture. Using a spatula or large spoon, fold gently but thoroughly until all ingredients are well coated. Cover the bowl and refrigerate for at least 5–10 minutes before serving. This short resting time allows the flavors to meld and soak into the beans.
Dense bean salad is extremely versatile. It can be served chilled as a side dish at barbecues and picnics, or enjoyed as a light yet protein-rich main course. For variations, crumble feta cheese over the top, stir in diced avocado for creaminess, or sprinkle with chili flakes for a spicy kick. This salad keeps well in the refrigerator for up to three days, making it an excellent make-ahead dish for meal prep.
Conclusion
Dense bean salad proves that simple ingredients can come together to create a flavorful and nourishing dish. Packed with protein, fiber, and vegetables, it’s both filling and refreshing. Lina Vexley’s recipe balances hearty beans with crisp veggies and a tangy vinaigrette, making it perfect for family dinners, potlucks, or healthy lunches. Customizable and easy to prepare, it’s a recipe you’ll return to often. Whether served as a side or a main dish, this bean salad is a delicious reminder that healthy food can also be satisfying and full of flavor.