TikTok creator Violet Witchel made this happen thick bean salad going viral for a good reason. His simple, rich in fibre, rich in proteinand it stays delicious for days. My version maintains the same hearty texture and tangy flavor that made it popular.
Reasons to love every bite
- High protein and satiating:Packed with hearty beans that keep you full without weighing you down.
- Fresh flavor and crunchiness: A mix of crunchy vegetables, tangy seasoning and herbs gives each bite a bright, satisfying crunch.
- Perfect dish for makeup:The thick bean salad tastes even better after cooling, ideal for meal prep, quick lunches or quick lunches throughout the week.
Ingredients for the thick bean salad
- Beans: All beans work in this salad! However, make sure you drain them and rinse them well to remove any excess liquid.
- Cheese: If you want you can use your favorite cheese! I love mozzarella, parmesan, feta or a mix of all three.
- Peppers: The peppers add color and crunch. I used yellow, but feel free to use any color you like.
- Olives: Use Kalamata olives to add more depth of flavor.
- Parsley: Fresh herbs bring any recipe to life! Don’t skip the parsley.
- Salami: You can replace it with peppers or ham, or you can even add chicken or steak.
- Honey: Use your favorite sweetener! Try agave and maple syrup.
How to make a thick bean salad
This thick bean salad recipe comes together in no time! Just a quick cut, a throw and you’re done! If you like this recipe, make my three bean salad now!
- Prepare the dressing: In a small bowl, whisk together olive oil, honey, red wine vinegar, Dijon mustard, garlic, and oregano.
- Season the beans and vegetables: In a large bowl, add the chickpeas, cannellini beans, black olives, red onion, English cucumber, pepper, salami, cherry tomatoes or chilli pepper, mozzarella, parmesan and fresh parsley.
- Mix with seasoning: Pour the dressing over the salad, then gently toss to combine.
- Cold: For the best flavor, cover the thick bean salad and refrigerate for at least 1-2 hours!
Press
Thick bean salad
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Ingredients
Salad
- 1 (15 ounces) can chickpeas drained and rinsed
- 1 (15 ounces) canned cannellini beans drained and rinsed
- 1 (7 ounces) pack of sliced salami
- 1 cup diced English cucumber
- 1 medium diced yellow pepper
- 1 cup sliced black olives
- ¼ cup diced red onion
- 1 cup cherry tomatoes the bad ones
- 1 cup mozzarella cheese into cubes
- ¼ cup grated parmesan
- ¼ cup chopped fresh parsley
Get dressed
- ½ cup olive oil
- 2 spoons Honey
- ¼ cup red wine vinegar
- 3 teaspoons Dijon mustard
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- salt and pepper taste
Instructions
-
In a small bowl, whisk together ½ cup olive oil, 2 tablespoons honey, ¼ cup red wine vinegar, 3 teaspoons Dijon mustard, 2 cloves of garlic minced, 1 teaspoon dried oreganoAND salt and pepper taste.
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In a large bowl, add the 1 can chickpeas (15 ounces)., 1 can cannellini beans (15 ounces)., 1 cup sliced black olives, ¼ cup diced red onion, 1 cup diced English cucumber, 1 medium diced yellow pepper, 1 package sliced salami (7 ounces)., 1 cup cherry tomatoes, 1 cup mozzarella, ¼ cup grated parmesanAND ¼ cup chopped fresh parsley.
-
Pour the dressing over the salad and toss gently to combine.
-
For the best flavor, cover the salad and refrigerate for at least 1-2 hours!
Notes
- In the refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Go ahead: This salad is meant to be made ahead of time so the flavors come together! Prepare it up to 2 days in advance! Store in an airtight container in the refrigerator until ready to serve.
Nutrition
Other fresh and tasty salads
If you’re like me, sometimes you just need a big bowl of fresh veggies with a tangy dressing. Just like in my Black Bean and Corn Salad or my Southwestern Chickpea Salad. Here are a few others to try.
Salads
Greek Broccoli Pasta Salad
35 minutes
Salads
Appetizer Salad Recipe
20 minutes
Salads
Cold salad of tomatoes and cucumbers
1 hour and 15 minutes
Salads
Italian corn salad
15 minutes
