Dense Bean Salad
Dense Bean Salad
Ingredients
For the Salad
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 cucumber, cut into fourths (cubed)
- 1 pint cherry tomatoes, cut into fourths
- 1 package mozzarella pearls, broken up
- 1/2 red onion, diced
- 1/2 cup banana peppers, diced
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup banana pepper juice
- 1 teaspoon Dijon mustard, as needed
- 1/2 teaspoon maple syrup, as needed
Instructions
- 1
Drain and rinse the can of chickpeas, then add them to a large mixing bowl.
⏱️ 1 min
- 2
Drain and rinse the can of black beans, then add them to the bowl with the chickpeas.
⏱️ 1 min
- 3
Cut the cucumbers into fourths (cubed) and add them to the bowl.
⏱️ 2 min
- 4
Cut the cherry tomatoes into fourths and add them to the bowl.
⏱️ 2 min
- 5
Take the entire package of mozzarella pearls, break them up gently, and add them to the bowl.
⏱️ 1 min
- 6
Dice the 1/2 red onion and add it to the bowl.
⏱️ 1 min
- 7
Dice the banana peppers and add them to the bowl.
⏱️ 1 min
- 8
Chop the fresh parsley and add it to the bowl.
⏱️ 1 min
- 9
In a separate measuring cup or small bowl, combine the olive oil, red wine vinegar, and banana pepper juice.
⏱️ 1 min
- 10
Add Dijon mustard and maple syrup to the dressing mixture.
⏱️ 1 min
- 11
Use a frother, whisk, or fork to vigorously mix the dressing ingredients until well combined and emulsified.
⏱️ 2 min
- 12
Pour the prepared dressing over the ingredients in the large bowl.
⏱️ 1 min
- 13
Give the salad a good mix to ensure all ingredients are thoroughly combined with the dressing. Serve immediately or refrigerate for meal prep; the flavors will meld and improve over time.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dense Bean Salad
For the Salad
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 cucumber, cut into fourths (cubed)
- 1 pint cherry tomatoes, cut into fourths
- 1 package mozzarella pearls, broken up
- 1/2 red onion, diced
- 1/2 cup banana peppers, diced
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup banana pepper juice
- 1 teaspoon Dijon mustard, as needed
- 1/2 teaspoon maple syrup, as needed
Instructions
- 1
Drain and rinse the can of chickpeas, then add them to a large mixing bowl.
⏱️ 1 min - 2
Drain and rinse the can of black beans, then add them to the bowl with the chickpeas.
⏱️ 1 min - 3
Cut the cucumbers into fourths (cubed) and add them to the bowl.
⏱️ 2 min - 4
Cut the cherry tomatoes into fourths and add them to the bowl.
⏱️ 2 min - 5
Take the entire package of mozzarella pearls, break them up gently, and add them to the bowl.
⏱️ 1 min - 6
Dice the 1/2 red onion and add it to the bowl.
⏱️ 1 min - 7
Dice the banana peppers and add them to the bowl.
⏱️ 1 min - 8
Chop the fresh parsley and add it to the bowl.
⏱️ 1 min - 9
In a separate measuring cup or small bowl, combine the olive oil, red wine vinegar, and banana pepper juice.
⏱️ 1 min - 10
Add Dijon mustard and maple syrup to the dressing mixture.
⏱️ 1 min - 11
Use a frother, whisk, or fork to vigorously mix the dressing ingredients until well combined and emulsified.
⏱️ 2 min - 12
Pour the prepared dressing over the ingredients in the large bowl.
⏱️ 1 min - 13
Give the salad a good mix to ensure all ingredients are thoroughly combined with the dressing. Serve immediately or refrigerate for meal prep; the flavors will meld and improve over time.
⏱️ 1 min