Mediterranean Dense Bean Salad (Printable Page)

A vibrant salad with cannellini, chickpeas, kidney beans, salami, olives, and fresh herbs in zesty dressing.

# What You'll Need:

→ Beans & Legumes

01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 can (15 oz) kidney beans, drained and rinsed

→ Meats & Proteins

04 - 4 oz dry-cured salami, diced

→ Vegetables

05 - 1 small red onion, finely diced
06 - 1 medium cucumber, diced
07 - 1 red bell pepper, diced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 cup pitted Kalamata olives, sliced
10 - 2 tablespoons capers, drained
11 - 1/4 cup fresh parsley, chopped
12 - 2 tablespoons fresh basil, sliced

→ Dressing

13 - 4 tablespoons extra-virgin olive oil
14 - 2 tablespoons red wine vinegar
15 - 1 teaspoon Dijon mustard
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon sea salt, plus more to taste
18 - 1/4 teaspoon cracked black pepper
19 - 1 clove garlic, minced

# Step-by-Step Guide:

01 - In a large bowl, combine the cannellini beans, chickpeas, and kidney beans.
02 - Add the diced salami, red onion, cucumber, red bell pepper, cherry tomatoes, olives, and capers to the beans.
03 - Sprinkle in the chopped parsley and basil.
04 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, sea salt, cracked black pepper, and minced garlic until emulsified.
05 - Pour the dressing over the salad ingredients and toss gently to combine.
06 - Taste the salad and adjust seasoning as needed.
07 - Refrigerate for 30 minutes before serving to meld flavors, if desired.

# Expert Tips:

01 -
  • It tastes better the next day, which means you can make it Sunday and eat like royalty all week without lifting a finger.
  • Every bite gives you crunch, salt, tang, and richness all at once, so your mouth never gets bored.
  • Theres no cooking involved, which means no heat, no timing stress, and no pans to scrub afterward.
  • It holds up beautifully at room temperature, so its perfect for potlucks, picnics, or desk lunches that dont need reheating.
02 -
  • Rinse those beans or the salad will taste like tin and regret, no matter how good your dressing is.
  • Dont skip the resting time if you can help it. The difference between immediate and after thirty minutes is the difference between good and unforgettable.
  • If your dressing tastes flat, add a pinch more salt or a squeeze of lemon. Acid and salt are what make everything else wake up.
03 -
  • Make a double batch because this disappears faster than you think, and having extra in the fridge is never a bad thing.
  • If youre bringing this somewhere, pack the dressing separately and toss it right before serving so the vegetables stay crisp and vibrant.
  • Taste as you go and adjust the seasoning boldly. This is your salad, and it should make your taste buds happy, not just follow a recipe.
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