
Dense Bean Salad Meal Prep
Mediterranean tables often feature hearty bean salads that hold up beautifully for make-ahead meals. This dense mix of chickpeas, cannellini, and kidney beans meets cucumber, dill, feta, and a sharp red-wine Dijon dressing.
Estimate for one serving
- 390 cal
- 18g protein
- 42g carbs
- 17g fat
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Ingredients
- 1 can (15 oz) canned chickpeas drained rinsed
- 1 can (15 oz) canned cannellini beans drained rinsed
- 1 can (15 oz) canned kidney beans drained rinsed
- 1 English cucumber
- 1.5 cups cherry tomatoes
- 1/2 small red onion
- 1/2 cup fresh parsley
- 1/4 cup fresh dill
- 4 oz feta cheese crumbled
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 garlic clove
Instructions
- 1Drain and thoroughly rinse all three cans of beans in a colander under cold water until the foam disappears; shake dry.
- 2Dice the cucumber into small even cubes, halve the cherry tomatoes, and finely mince the red onion so the bite stays mild.
- 3Chop the parsley and dill leaves finely and set aside for bright herb flavor.
- 4In a large mixing bowl whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, pepper, and grated garlic until emulsified.
- 5Add the three beans, cucumber, tomatoes, and red onion to the bowl; toss gently so every bean is coated without crushing.
- 6Fold in most of the crumbled feta and the chopped herbs, reserving a little feta for topping later.
- 7Taste and adjust salt or vinegar if needed; the salad should taste punchy and savory.
- 8Divide evenly into four airtight meal-prep containers.
- 9Chill at least 30 minutes so the beans absorb the dressing and flavors meld.
- 10Just before eating, give each portion a quick stir and sprinkle the remaining feta on top.
- 11Pack with a fork for desk lunches; it stays excellent for four days refrigerated.
- 12Optional: add baby spinach at serving time for extra volume without extra prep.



