Dense Bean Salad
A colorful and healthy salad packed with protein and fiber, perfect for lunch or as a side dish.
Ingredients
Main Ingredients
- 1 can white kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup mixed veggies (such as bell peppers, cucumbers, and red onion), chopped
- 1/2 cup fresh herbs (such as parsley and basil), chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup marinated artichokes, chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine the white kidney beans, chickpeas, mixed veggies, fresh herbs, sun-dried tomatoes, artichokes, and feta cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Vegetables may lose some crunch over time. Feel free to enjoy it right away or after letting it chill in the fridge for better flavor. Adjust the dressings to your preference and experiment with additional ingredients.