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Hearty Three Bean Salad with Thick Vinaigrette

A molded serving of dense bean salad featuring black beans, chickpeas, red onion, and green onions on a white plate.
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This recipe creates a dense, satisfying bean salad perfect for meal prep or picnics. The dressing is thick and clings well to the beans, ensuring a robust flavor in every bite.

Ingredients

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  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained black beans, kidney beans, chickpeas, celery, red onion, and green bell pepper in a large bowl.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, salt, and pepper until the dressing emulsifies slightly and thickens. This creates your thick bean salad dressing.
  3. Pour the dressing over the bean and vegetable mixture.
  4. Add the chopped fresh parsley.
  5. Gently toss all ingredients until everything is evenly coated.
  6. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. This makes it a great make ahead bean salad.
  7. Before serving your robust bean salad ideas, taste and adjust seasoning if needed.

Notes

  • For an even denser texture, you can reduce the amount of vinegar slightly in the dressing.
  • This cold bean salad keeps well in the refrigerator for up to five days, making it excellent for packed lunch bean recipes.
  • If you prefer a sweeter profile, increase the sugar in the dressing by one teaspoon.

Nutrition

Find it online: https://delicerecipe.com/dense-bean-salad-recipe-hearty-protein/