Italian Dense Bean Salad
Need a quick healthy meal? Our Italian Dense Bean Salad comes together in 5 easy steps with pantry staples. Perfect for busy weeknights.
Equipment
- Large mixing bowl
- Fine-Mesh Strainer
- Sharp Chef’s Knife
Ingredients
Beans
- 1 cup cooked cannellini beans rinsed and drained
- 1 cup cooked borlotti beans or pinto beans
- 1 cup chickpeas cooked, rinsed, and drained
Vegetables & Herbs
- 1/4 cup red onion thinly sliced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
- 1 tbsp fresh oregano or 1/2 tbsp dried
Dressing
- 3 tbsp extra virgin olive oil
- 1.5 tbsp red wine vinegar
- 2 cloves garlic minced
- salt and black pepper to taste
Instructions
- Pat beans dry and let them cool completely before mixing.
- Dice red onion and chop herbs finely. Soak onion slices in cold water if desired to reduce sharpness.
- In a large bowl, mix beans, red onion, and herbs.
- In a separate bowl, whisk together olive oil, vinegar, garlic, salt, and pepper.
- Pour dressing over the salad gradually, folding gently to coat all ingredients evenly.
- Refrigerate for at least 2 hours before serving to allow flavors to meld. Stir gently before serving.
- Bring to room temperature for 15-20 minutes before serving for best flavor.
Notes
This salad keeps well in the fridge for up to 5 days. Add fresh herbs just before serving if storing long term. Great for meal prep and picnics!