Dense Bean Salad
Dense Bean Salad
Ingredients
- 3 cans chickpeas, drained and rinsed
- 3 cans kidney beans, drained and rinsed
- 3 cans black beans, drained and rinsed
- 1 red onion, chopped
- 3 bell peppers, red, yellow, and orange, chopped
- 1 cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 lemon, for juice
- 1/4 cup olive oil, as needed for drizzling
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon chili flakes, to taste
- 1/2 teaspoon cumin powder, to taste
- 1/2 teaspoon garlic powder, to taste
- 1/2 teaspoon paprika powder, to taste
Instructions
- 1
Begin by draining and thoroughly rinsing the chickpeas, kidney beans, and black beans. This removes excess sodium and improves their texture. Place all the rinsed beans into a large mixing bowl.
⏱️ 3 min
- 2
Add the chopped red onion, all three chopped bell peppers (red, yellow, and orange), the chopped cucumber, and the halved cherry tomatoes to the bowl with the beans.
⏱️ 7 min
- 3
Stir in the fresh chopped parsley and fresh chopped dill, ensuring they are evenly distributed among the vegetables and beans.
⏱️ 2 min
- 4
Squeeze the juice from half a lemon directly over the ingredients in the bowl. This adds a bright, zesty flavor.
⏱️ 1 min
- 5
Drizzle olive oil generously over the ingredients. Start with about 1/4 cup and add more if desired for a richer salad.
⏱️ 1 min
- 6
Season the salad with salt, black pepper, chili flakes, cumin powder, garlic powder, and paprika powder. Adjust the amounts of each spice to your personal taste preferences.
⏱️ 2 min
- 7
Using a large spoon or spatula, thoroughly mix all the ingredients until everything is well combined and coated with the dressing and seasonings.
⏱️ 4 min
- 8
Serve the dense bean salad immediately, or chill for at least 30 minutes for flavors to meld, then enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Dense Bean Salad
- 3 cans chickpeas, drained and rinsed
- 3 cans kidney beans, drained and rinsed
- 3 cans black beans, drained and rinsed
- 1 red onion, chopped
- 3 bell peppers, red, yellow, and orange, chopped
- 1 cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 lemon, for juice
- 1/4 cup olive oil, as needed for drizzling
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon chili flakes, to taste
- 1/2 teaspoon cumin powder, to taste
- 1/2 teaspoon garlic powder, to taste
- 1/2 teaspoon paprika powder, to taste
Instructions
- 1
Begin by draining and thoroughly rinsing the chickpeas, kidney beans, and black beans. This removes excess sodium and improves their texture. Place all the rinsed beans into a large mixing bowl.
⏱️ 3 min - 2
Add the chopped red onion, all three chopped bell peppers (red, yellow, and orange), the chopped cucumber, and the halved cherry tomatoes to the bowl with the beans.
⏱️ 7 min - 3
Stir in the fresh chopped parsley and fresh chopped dill, ensuring they are evenly distributed among the vegetables and beans.
⏱️ 2 min - 4
Squeeze the juice from half a lemon directly over the ingredients in the bowl. This adds a bright, zesty flavor.
⏱️ 1 min - 5
Drizzle olive oil generously over the ingredients. Start with about 1/4 cup and add more if desired for a richer salad.
⏱️ 1 min - 6
Season the salad with salt, black pepper, chili flakes, cumin powder, garlic powder, and paprika powder. Adjust the amounts of each spice to your personal taste preferences.
⏱️ 2 min - 7
Using a large spoon or spatula, thoroughly mix all the ingredients until everything is well combined and coated with the dressing and seasonings.
⏱️ 4 min - 8
Serve the dense bean salad immediately, or chill for at least 30 minutes for flavors to meld, then enjoy.