Dense Bean Salad (DBS) – Protein-Packed, Flavorful Bean Salad Recipe

Make this hearty Dense Bean Salad loaded with colorful beans, crisp veggies, and a tangy homemade dressing. A protein-rich, make-ahead dish perfect for picnics, potlucks, or healthy lunches.

Dense Bean Salad (DBS)

Description

This Dense Bean Salad (DBS) lives up to its name — thick, hearty, and bursting with flavor. A mix of beans, fresh herbs, and crunchy veggies are tossed in a zesty vinaigrette for a filling and refreshing dish. It’s perfect for meal prep, cookouts, or a quick weeknight side that’s both nutritious and cozy.

Ingredients

For the salad:

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 small red bell pepper, diced

• ½ red onion, finely chopped

• 1 cucumber, diced

• ¼ cup chopped fresh parsley (or cilantro)

• Optional: ¼ cup crumbled feta or diced avocado for topping

For the dressing:

• ¼ cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey (or maple syrup)

• 1 clove garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon paprika or chili flakes (optional for heat)

Instructions

1. Prepare the beans and veggies: Drain and rinse all beans thoroughly. Combine kidney beans, chickpeas, and black beans in a large mixing bowl. Add the tomatoes, bell pepper, onion, cucumber, and parsley.

2. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, mustard, honey, garlic, salt, and pepper until smooth and emulsified.

3. Combine and toss: Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated.

4. Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld (even better after a few hours).

5. Serve: Serve cold or at room temperature. Garnish with feta or avocado if desired.

Tips & Variations

• Add corn, olives, or diced celery for more texture and color.

• Swap in white beans or pinto beans if preferred.

• Make it spicy by adding a dash of cayenne or a spoonful of jalapeño relish.

• Stores well for 3–4 days in the fridge — perfect for meal prep!

Dense Bean Salad — FAQ

Q: Can I use canned beans instead of dried? Yes — canned beans work perfectly and save a lot of time. Just rinse and drain them well before using.

Q: What beans work best in this salad? A mix of chickpeas, black beans, kidney beans, and cannellini beans creates great texture and flavor.

Q: Can I make this ahead of time? Absolutely. The flavors get even better after a few hours in the fridge, making it perfect for meal prep or potlucks.

Q: How do I keep the beans from getting mushy? Don’t overmix the salad. Gently fold the ingredients together, especially if using canned beans.

Q: How long does bean salad last? It keeps well in the refrigerator for 4–5 days and tastes even better the next day.