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Easy Dense Bean Salad

Easy dense bean salad combines chickpeas, cannellini beans, and kidney beans with crisp cucumber, tomatoes, parsley, and feta. A tangy lemon and red wine vinaigrette coats the beans, and a short chill lets the flavors come together.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 0.5 red onion small, finely diced
  • 0.5 cup fresh parsley chopped
  • 4 oz feta cheese crumbled
For the dressing
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Method
 

Make the salad
  1. Add the chickpeas, cannellini beans, and kidney beans to a large bowl.
  2. Add the cucumber, tomatoes, red onion, parsley, and feta to the bowl.
Mix the dressing and finish the salad
  1. Whisk the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and pepper in a small bowl until combined.
  2. Pour the dressing over the salad and toss well to coat.
  3. Cover and refrigerate for at least 30 minutes before serving.

Notes

Drain and rinse the beans well so the dressing clings to the salad. Refrigerate in an airtight container for 3–4 days; freezing is not recommended. For a dairy-free variation, omit the feta.