Dense Bean Salad
Dense Bean Salad is a colorful and nutritious dish brimming with fresh veggies and hearty beans, all tossed in a zesty lemon-olive oil dressing. Perfect for potlucks, quick lunches, or as a delightful side at any gathering, this salad not only pleases the eye but also satisfies your hunger with its protein-rich ingredients. Enjoy it chilled or at room temperature for a refreshing meal that celebrates vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No Cooking
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely diced
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Chop cherry tomatoes in half, dice cucumber into bite-sized pieces, and finely chop red onion.
- Rinse canned black and kidney beans under cool water.
- In a large mixing bowl, combine rinsed beans with chopped vegetables using a wooden spoon.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- Pour the dressing over the bean mixture and gently toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Substitute black beans with chickpeas or lentils if desired. For added flavor, include crumbled feta cheese or fresh herbs like cilantro. Store leftovers in an airtight container in the refrigerator for up to three days.