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Dense Bean Salad Recipe
Swaggy Eats

Dense Bean Salad

This Dense Bean Salad with Red Wine Vinaigrette is a protein-rich, flavorful dish packed with beans, fresh veggies, and a tangy dressing. Easy and versatile!
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner, Lunch, Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can chickpeas, drained and rinsed (15 oz)
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 can corn
  • 1 cup bell peppers (red, yellow, or green), diced
  • ½ cup red onion, finely chopped
For the Red Wine Vinaigrette:
  • ¼ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ½ tsp garlic powder
  • pinch salt
  • pinch black pepper

Method
 

  1. Prepare the Salad: In a large mixing bowl, combine black beans, chickpeas, kidney beans, corn, diced bell peppers, and red onion. Toss gently to mix.
  2. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until blended.
  3. Combine: Pour the vinaigrette over the salad and toss until everything is evenly coated.
  4. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to combine.
  5. Serve: Enjoy as a side dish, light meal, or snack. Perfect for meal prep.

Notes

Substitutions:
This recipe is very versatile, swap out any of the base ingredients:
Beans: Chickpeas, Black Beans, Kidney Beans, Cannellini Beans, Pinto Beans, Edamame
Vegetables: Bell Peppers, Cucumbers, Red Onion, Scallions, Carrots, Radishes
Cherry or Grape Tomatoes, Corn, Parsley, Cilantro, Avocado