A simple, tasty bean salad you can make fast.
introduction
This salad mixes three kinds of beans with fresh vegetables and a light dressing. It tastes bright and fills you up. It is easy to make and good for meals or parties.
why make this recipe
- It is fast and uses canned beans.
- It is full of protein and fiber.
- It keeps well and you can make it ahead.
- It fits many diets: vegan and gluten free.
how to make Violet Witchel Dense Bean Salad
Follow clear small steps. Rinse the beans, chop the vegetables, make the dressing, then toss and chill.
Ingredients :
- Black beans
- Kidney beans
- Chickpeas
- Cherry tomatoes
- Red onion
- Bell pepper
- Olive oil
- Red wine vinegar
- Garlic powder
- Cumin
- Lemon juice
Directions :
Step 1: Rinse and drain beans.
Step 2: Chop veggies.
Step 3: Mix dressing ingredients.
Step 4: Toss everything together.
Step 5: Chill for 30 mins before serving.
how to serve Violet Witchel Dense Bean Salad
Serve cold or at room temperature. Use it as a side dish, a light main with bread, or a filling for tacos or wraps. Garnish with a little lemon or extra olive oil.
how to store Violet Witchel Dense Bean Salad
Put the salad in an airtight container. Keep it in the fridge. Eat within 3–4 days for best taste and texture.
tips to make Violet Witchel Dense Bean Salad
- Rinse beans well to remove can liquid.
- Cut vegetables into even pieces so they mix well.
- Taste the dressing and add salt or lemon if needed.
- Chill at least 30 minutes so the flavors blend.
variation (if any)
- Add chopped cilantro or parsley for fresh herb flavor.
- Stir in corn, cucumber, or avocado for more texture.
- Add crumbled feta or diced cooked chicken for extra protein.
- Use lime instead of lemon for a different tang.
FAQs
Q: Can I use only one type of bean?
A: Yes. The salad still works with one or two kinds, but three beans give more texture.
Q: Can I use dried beans?
A: Yes. Cook dried beans first and cool them before mixing.
Q: Is this salad vegan?
A: Yes. As written it is vegan. Add cheese or meat only if you want.
Q: Do I need to chill it?
A: Chilling helps the flavors blend, but you can eat it right away if you like.
Conclusion
For the original source and more notes, see Dense Bean Salad – by Violet Witchel – Violet’s Substack.
Print
Violet Witchel Dense Bean Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten Free
Description
A simple, tasty bean salad that mixes three kinds of beans with fresh vegetables and a light dressing, perfect for meals or parties.
Ingredients
- 1 can Black beans
- 1 can Kidney beans
- 1 can Chickpeas
- 1 cup Cherry tomatoes, halved
- 1/2 cup Red onion, chopped
- 1 Bell pepper, chopped
- 2 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Garlic powder
- 1 tsp Cumin
- 1 tbsp Lemon juice
Instructions
- Rinse and drain beans.
- Chop veggies.
- Mix dressing ingredients.
- Toss everything together.
- Chill for 30 minutes before serving.
Notes
Rinse beans well to remove can liquid. Cut vegetables into even pieces for better mixing. Taste the dressing and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: bean salad, easy salad, vegan recipe, protein salad