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Dense Bean Salad
A hearty, meal prep friendly dense bean salad loaded with crunchy veggies, banana peppers, provolone, and a tangy vinaigrette.
Prep Time
15
minutes
mins
Course:
dinner, lunch
Cuisine:
American
Servings:
6
Author:
Jamie N, Registered Dietitian
Ingredients
1
can
chickpeas
rinsed and drained
1
can
cannellini beans
rinsed and drained
1
can
kidney beans
rinsed and drained
1
cup
cucumber
diced small
1/2
cup
sweet onion
diced small
1 1/2
cups
cherry tomatoes
quartered
2
bell peppers
diced small (red, yellow or orange)
3/4
cup
banana peppers
chopped
4-6
oz.
provolone cheese
diced
4
oz.
deli turkey
diced (or diced chicken breast)
2
oz.
salami or pepperoni
diced
1/4
cup
fresh parsley, basil or chives
finely minced
Dressing
1/4
cup
red or white wine vinegar
2
tbsp
olive oil
1
tbsp
honey
1
clove
garlic
finely minced or microplaned
2
tsp
dijon mustard
1/2
tsp
Italian seasoning
1/2
tsp
salt
more to taste
black pepper
to taste
Instructions
In a large bowl, combine all salad ingredients.
In a small bowl, add all dressing ingredients. Whisk together until fully combined.
Pour dressing over the bean salad and toss until thoroughly mixed and beans and veggies are coated with dressing.
Nutrition
Calories:
362
kcal
|
Carbohydrates:
42
g
|
Protein:
23
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
31
mg
|
Sodium:
1130
mg
|
Potassium:
661
mg
|
Fiber:
12
g
|
Sugar:
7
g
|
Vitamin A:
1890
IU
|
Vitamin C:
78
mg
|
Calcium:
253
mg
|
Iron:
5
mg