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dense bean salad

Dense Bean Salad

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Prep Time 10 minutes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) kidney beans
  • 1 can (15 oz) chickpeas
  • 1 can (15 oz black beans,
  • 1 cup  sweet corn
  • 1 red bell pepper, diced
  • ½ small  red onion, finely chopped
  • 1 cup  cherry tomatoes
  • ½ cup  chopped cucumber
  • ¼ cup  chopped parsley or cilantro

For the dressing

  • ¼ cup  olive oil
  • 3 tablespoons  red wine vinegar or apple cider vinegar
  • 1 tablespoon  lemon juice
  • 1 tablespoon  honey or maple syrup
  • 1 teaspoon  Dijon mustard
  • 1 garlic  clove, minced
  • ½ teaspoon  salt
  • ¼ teaspoon  black pepper

Method
 

  1. Start by draining and rinsing all the beans thoroughly under cold water. Place them in a large bowl — the kidney beans, chickpeas, and black beans
  2. Dice the bell pepper, chop the onion finely, and halve the cherry tomatoes. Add them to the bowl along with the corn and cucumber.
  3. In a small jar or bowl, whisk together the olive oil, vinegar, lemon juice, honey, mustard, garlic, salt, pepper, and chili flakes (if using). Shake or whisk until the dressing is smooth and slightly thickened. 
  4. Pour the dressing over the beans and vegetables, and toss everything together until well coated. Let it sit for 10–15 minutes before serving so the beans can soak up the dressing — this step makes a big difference in flavor.
  5. Right before serving, stir in the chopped parsley (or cilantro) and sprinkle feta cheese on top if you’re using it.

Notes

  1. Rinse the beans well. It keeps the salad fresh and prevents a heavy texture.
  2. Let it marinate. The flavors improve after 15–30 minutes, and it’s even better the next day.
  3. Use a mix of colors. Red peppers, yellow corn, green herbs — the more color, the more appealing the salad.
  4. Balance the acidity. Lemon and vinegar are key, but don’t overdo it — taste as you go.
  5. Keep it cold. This salad is best served chilled for maximum flavor and texture.