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Hearty Mediterranean Three Bean Salad

A close-up of a vibrant Dense Bean Salad with chickpeas, cucumber, red onion, olives, bell peppers, and feta cheese.
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A no-cook, high-protein bean salad packed with fresh vegetables and a zesty vinaigrette. Perfect for meal prep or your next potluck.

Ingredients

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  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup Kalamata olives, pitted and halved (optional)
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine chickpeas, kidney beans, cannellini beans, cucumber, red bell pepper, red onion, parsley, feta cheese, and olives in a large bowl.
  2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  3. Pour the dressing over the bean mixture and toss gently to combine.
  4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

  • This salad can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
  • For a vegan option, omit the feta cheese.
  • Adjust the amount of vinegar and seasonings to your preference.

Nutrition

Find it online: https://cutcooktaste.com/dense-bean-salad/