Dense Bean Salad

5 from 2 votes

This southwest dense bean salad is a make-ahead favorite loaded with beans, fresh vegetables, herbs, and a flavorful vinaigrette dressing. A delicious plant-based protein meal-prep win!

Prep Time15

Chill Time30

Total Time45

Course: Lunch, Salad, Side Dish

Cuisine: Mexican

Diet: Gluten Free, Vegan

Servings:

Calories: 300kcal

Author: Joy Kincaid

Equipment

Mixing bowls
Meal-Prep Storage Containers optional

Ingredients

1 15 oz can black beans drained and rinsed
1 15 oz can chickpeas drained and rinsed
1 15 oz can kidney beans drained and rinsed
1 cup corn kernels fresh, canned, or thawed from frozen
1 red bell pepper diced
1 yellow or orange bell pepper diced
1/2 red onion finely diced
1 jalapeño seeded and diced
1/4 cup fresh cilantro chopped

Dressing:

3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Drain and rinse the black beans, chickpeas (garbanzo beans), and kidney beans. Add them to a large mixing bowl.
Add the corn to the bowl. If using frozen corn, thaw it first. If using canned corn, drain it well before adding. Fresh corn can be added as-is.
Dice the red and yellow (or orange) bell peppers. Finely dice the red onion. For a milder flavor, seed the jalapeño before dicing. Add the chopped vegetables to the bowl.
Chop the fresh cilantro and stir it into the bean and vegetable mixture.
In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors meld. Stir again before serving.

Notes

Add-ins: For an even heartier salad, try adding avocado, cherry tomatoes, cooked quinoa, or leftover grilled chicken right before serving.
Herbs: If you’re not a fan of cilantro, fresh parsley or green onions make excellent alternatives.
Spice level: Adjust the heat to your liking. Add more jalapeño or a dash of hot sauce for extra spice, or omit the jalapeño entirely for a milder flavor.

How to Store

Store dense bean salad in an airtight container in the refrigerator for up to 4–5 days. The flavor improves as it sits, making this an ideal make-ahead salad. Portion into small containers for easy grab-and-go lunches.

Nutrition