Picnic Dense Bean Salad with Charred Jalapeño Dressing

Serves 4 · 25 min prep · 6 min cook

Ingredients

• 1 can (15 oz) drained and rinsed chickpeas
• 1 can (15 oz) drained and rinsed cannellini beans
• 1 can (15 oz) drained and rinsed kidney beans
• 1 diced English cucumber
• 1.5 cups halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 4 oz crumbled feta cheese
• 1/3 cup chopped fresh parsley
• 2 whole jalapeños
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Place the whole jalapeños directly over a gas burner set to medium-high or under a broiler on high. Char, turning often, until the skins are blackened and blistered all over, about 4 to 6 minutes.
2. 2Transfer the charred jalapeños to a small bowl and cover tightly with plastic wrap. Let them steam 5 minutes so the skins loosen, then peel, seed, and roughly chop the flesh.
3. 3In a blender or mini food processor combine the chopped jalapeño flesh, garlic, olive oil, red wine vinegar, honey, salt, and black pepper. Blend until the dressing is smooth and vibrant green.
4. 4Drain and rinse all three beans under cold running water. Pat them dry with a clean kitchen towel so the dressing clings better.
5. 5In a large bowl combine the chickpeas, cannellini beans, kidney beans, diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley.
6. 6Pour the charred jalapeño dressing over the salad and toss thoroughly until every bean and vegetable is coated and glossy.
7. 7Gently fold in the crumbled feta so it stays in distinct salty pockets rather than disappearing.
8. 8Taste and add a pinch more salt or a splash of vinegar if needed. Chill at least 20 minutes before packing so the salad firms up for picnic transport.
9. 9Portion into airtight containers for work lunches or serve family-style at the picnic table with crusty bread on the side.