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A bowl of vegan dense bean salad with a tahini dressing, topped with plant-based cheese and fresh vegetables, placed on a white countertop.

Dense Bean Salad Recipe

A protein-packed, fiber-rich bean salad loaded with fresh veggies and a zesty dressing. Perfect for a wholesome meal or side dish!

  • Total Time: 10 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1 cup cooked kidney beans
  • 1 cup cooked chickpeas
  • 1 cup cooked black beans
  • 1/2 cup sweet corn
  • 1/2 cup diced cucumber
  • 1/2 cup diced bell peppers (red, yellow, or green)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • Salt and black pepper to taste

Instructions

  • In a large mixing bowl, combine the kidney beans, chickpeas, black beans, and sweet corn.
  • Add the diced cucumber, bell peppers, red onion, and chopped parsley.
  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, cumin, salt, and black pepper.
  • Pour the dressing over the salad and toss well to combine.
  • Sprinkle crumbled feta cheese on top (if using).
  • Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
  • Author: Grandma Rosie
  • Prep Time: 10 Min

Nutrition

  • Serving Size: 1
  • Calories: 220