Dense Bean Salad

A vibrant, protein-packed bean salad loaded with creamy garbanzos, tender navy beans, crisp veggies, and fresh herbs, all tied together with a bold, zesty dressing. Perfect for meal prep, picnics, or a filling lunch straight from the fridge.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 6 Servings

Calories: 296 kcal per serving

Ingredients

1 can - garbanzo beans
1 can - navy beans
1 cup - cucumber
1 cup - yellow bell pepper
⅓ cup - red onion
½ cup - sun-dried tomatoes in oil
1 cup - corn fresh
¼ cup - fresh cilantro
¼ cup - fresh mint
½ cup - extra-virgin olive oil or oil from sun-dried tomato jar
½ cup - apple cider vinegar
2 tablespoons - lemon juice
1 - lemon
1 tbsp - honey
2 cloves - garlic
¼ tsp - dried thyme
½ tsp - salt
¼ tsp - black pepper
¼ tsp - red pepper flakes

Instructions

In a small bowl or jar, whisk together apple cider vinegar, lemon juice, lemon zest, honey, garlic, thyme, salt, black pepper, and red pepper flakes. Slowly drizzle in the olive oil while whisking until fully emulsified.
In a large bowl, combine beans, cucumber, bell pepper, red onion, corn, sun-dried tomatoes, cilantro, and mint.
Pour the dressing over the salad. Toss gently until everything is well coated.
Cover and let sit for at least 1 hour at room temperature or refrigerate overnight.
Stir before serving, taste, and adjust seasoning if needed. Serve chilled or at room temperature.

Nutrition