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Dense Bean Salad

A vibrant and healthful dish featuring a medley of beans, fresh vegetables, and olives, perfect for a quick meal or side.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Chickpeas Creamy and nutty, contributes essential protein.
  • 1 can Cannellini Beans Delicate flavor and buttery texture.
  • 1 large Red Bell Pepper Adds crunch and vibrant color.
  • 1 large Yellow Bell Pepper Enhances sweetness and visual appeal.
  • 1 medium Cucumber Offers a crisp bite.
  • 1/2 medium Red Onion Infuses zesty flavor.
  • 1 cup Kalamata Olives Adds a burst of flavor.
  • 1 cup Castelvetrano Olives Perfectly balances saltiness.
  • 1/2 cup Parsley Brightens the dish.
  • 2 large Lemons Juiced for flavor enhancement.
  • 2 teaspoons Salt Amplifies flavors.
  • 1 tablespoon Garlic Powder Adds aromatic depth.

Method
 

Preparation
  1. Drain and rinse the canned chickpeas and cannellini beans in a colander.
  2. Dice the red and yellow bell peppers, and cucumber into bite-sized chunks.
  3. Finely chop half of a red onion.
  4. Slice the Kalamata and Castelvetrano olives in half.
  5. Finely chop half a cup of fresh parsley.
  6. In a large mixing bowl, combine the drained beans, diced vegetables, sliced olives, and chopped parsley.
Dressing
  1. Squeeze the juice of two lemons over the salad, then sprinkle in salt and garlic powder.
  2. Toss gently until all ingredients are evenly coated with the dressing.
Serving
  1. Allow the salad to rest for 10-15 minutes before serving.

Notes

Consider adding a splash of extra virgin olive oil or customize with other vegetables. Serve chilled or over greens for a refreshing dish.