Dense Bean Salad

Print Recipe

5 from 1 vote

Dense Bean Salad hits just like the viral Grinder Sandwich but lighter, fresher, and made to last in the fridge.

Prep Time25

Total Time25

Course: Salad

Cuisine: American

Keyword: Dense Bean Salad

Servings: servings

Author: Chelsea Lords

Cost: $8.26

Equipment

Large bowl
Wide-mouth Mason Jar

Ingredients

Dressing (see note 1)

2 tablespoons lemon juice
2 tablespoons Dijon-style mustard
3 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon minced garlic
1/3 cup olive oil
Salt and pepper

Salad

1 (15-ounce) can chickpeas drained and rinsed
1 (15-ounce) can cannellini beans drained and rinsed
3/4 cup mozzarella cheese pearls
1 cup diced salami 4 ounces
1-1/2 cups diced sweet peppers I use 1 red & 1 orange
1/2 cup finely chopped fresh parsley
1/3 cup diced red onion
1/3 cup diced pepperoncini peppers

US - Metric

Instructions

Add all the dressing ingredients to a wide-mouth mason jar. Season to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Shake until well combined. Store in the fridge until ready to use.
In a large bowl, combine all the salad ingredients. Drizzle with as much dressing as you’d like (you might not need it all). Gently toss to combine. Taste and adjust seasoning if needed.
Enjoy right away, or store in containers in the fridge for up to 3–4 days. The flavor gets better as it sits!

Video

Notes

Note 1: You probably won’t need all the dressing, but it’s nice to have extra in case. Add more to leftovers as the salad soaks it up.

Storage: Store in an airtight container in the fridge for 3–4 days. Stir before serving and adjust seasoning if needed. The flavor gets better over time!

Nutrition