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Dense Bean Salad

Dense Bean Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 3 (15 oz) cans beans, any mix (rinsed and drained)
  • 1 English cucumber, halved and sliced ½-inch thick
  • 1 red bell pepper, diced
  • ½ medium red onion, finely chopped
  • ½ cup chopped fresh parsley
  • 4 oz feta cheese, crumbled (optional)
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. In a small bowl, whisk together lemon juice, garlic, Dijon, salt, and pepper. Slowly whisk in olive oil until thick and creamy.
  2. Dice cucumber, bell pepper, and onion into ½-inch pieces. Roughly chop parsley, then toss all in a large bowl.
  3. Rinse and drain beans well. Add beans and feta to the bowl and fold gently until mixed.
  4. Pour dressing over salad and toss to coat. Let sit 10 minutes before serving. Top with extra parsley and feta if you like.

Notes

This salad gets better with time. Make it the night before for the fullest flavor. Skip the feta to keep it dairy-free and vegan.