Ingredients
1 can (15 oz) chickpeas, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1 large English cucumber, diced
2 bell peppers (any color), diced
1/2 red onion, finely diced
1/2 cup sun-dried tomatoes, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Instructions
Step 1: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing for the Viral Dense Bean Salad.
Step 2: In a large mixing bowl, combine the rinsed chickpeas, cannellini beans, diced cucumber, bell peppers, red onion, and sun-dried tomatoes.
Step 3: Pour the dressing over the bean and vegetable mixture and toss thoroughly to ensure every ingredient in the Viral Dense Bean Salad is coated.
Step 4: Fold in the fresh parsley and dill. Tasting the Viral Dense Bean Salad at this point is important; add more salt or vinegar if needed.
Step 5: Transfer the Viral Dense Bean Salad to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For the best flavor, let the salad sit in the fridge overnight. It stays fresh for up to 5 days.
- Prep Time: PT20M
- Cook Time: PT0M
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Viral Dense Bean Salad, Bean Salad Recipe, Meal Prep Ideas, High Protein Salad, Vegetarian Side Dish
