Easy Dense Bean Salad Recipe You’ll Absolutely Love
This dense bean salad recipe brings together three types of beans, crisp veggies, and a zesty vinaigrette for a bold, satisfying dish that’s perfect for make-ahead meals, potlucks, or casual family dinners. Every bite is flavorful, colorful, and delightfully easy to customize.
Ingredients
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz kidney beans, rinsed and drained
- 1 can 15 oz chickpeas, rinsed and drained
- 1 red bell pepper diced
- ½ green bell pepper diced
- 2 celery stalks sliced
- ½ small red onion finely chopped
- ¼ cup chopped fresh parsley
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 clove garlic grated
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Optional Ingredients:
- Diced cucumber
- Cooked quinoa or bulgur
- Crumbled feta
- Fresh cilantro or basil
Instructions
- In a large bowl, whisk together olive oil, vinegar, lemon juice, Dijon mustard, maple syrup, garlic, salt, pepper, and smoked paprika until emulsified.
- Add black beans, kidney beans, and chickpeas. Gently fold to coat them in the dressing.
- Stir in bell peppers, celery, red onion, and parsley. Toss until everything is evenly combined.
- Taste and adjust seasoning as needed.
- Seal the container and place it in the refrigerator for at least 30 minutes to allow the flavors to come together before serving.
- Stir again just before serving.
Notes
Best served chilled after 30 minutes to let the flavors develop. Rinse beans thoroughly to keep the dressing bright and balanced. Naturally vegetarian and gluten-free.