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Italian Dense Bean Salad

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.
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Prep Time 20 minutes
Marinating Time 4 hours
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

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

Equipment

  • Large mixing bowl
  • Fine-Mesh Strainer
  • Sharp Chef’s Knife

Method
 

  1. Pat beans dry and let them cool completely before mixing.
  2. Dice red onion and chop herbs finely. Soak onion slices in cold water if desired to reduce sharpness.
  3. In a large bowl, mix beans, red onion, and herbs.
  4. In a separate bowl, whisk together olive oil, vinegar, garlic, salt, and pepper.
  5. Pour dressing over the salad gradually, folding gently to coat all ingredients evenly.
  6. Refrigerate for at least 2 hours before serving to allow flavors to meld. Stir gently before serving.
  7. 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!