Description
A vibrant and hearty Dense Bean Salad tossed in a zesty and tangy Quick Lemon Caper Dressing. This salad combines protein-rich chickpeas and cannellini beans with fresh vegetables and fragrant herbs, making it a perfect easy-to-prepare, nutritious, and flavorful dish ideal for quick lunches or light dinners.
Ingredients
Dressing
- 2 tablespoons olive oil (or use the oil from the sun-dried tomatoes)
- Zest of 1-2 lemons (use 2 for a stronger lemon flavor)
- Juice of 1 lemon
- 1 tablespoon caper brine (liquid from the jar of capers)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (optional)
Salad
- 2 15.5-ounce cans chickpeas, drained and rinsed
- 2 15.5-ounce cans cannellini beans, drained and rinsed
- 1 yellow bell pepper, diced 1/2 inch
- 1 shallot, finely diced (or substitute 1/4 red onion)
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup capers, drained
- 1/2 bunch fresh parsley, finely chopped
- 2 tablespoons fresh basil, chopped
Instructions
- Prep: Drain and rinse both the chickpeas and cannellini beans thoroughly to remove excess liquid. Set them aside in a colander or sieve to allow them to drain well and become as dry as possible, which helps prevent the salad from becoming watery.
- Make the Dressing: In a large bowl, combine the olive oil, lemon zest, fresh lemon juice, caper brine, white wine vinegar, Dijon mustard, and optional red pepper flakes. Whisk these ingredients together vigorously until fully emulsified, creating a bright and balanced dressing.
- Mix the Salad: Add the drained beans, diced yellow bell pepper, finely chopped shallot, sun-dried tomatoes, capers, parsley, and basil to the bowl with the dressing. Gently toss everything together until all ingredients are well coated and evenly distributed. Taste and add salt if needed to enhance the flavors.
- Serve & Store: Allow the salad to rest for at least 5 minutes so the flavors can meld and intensify. Serve immediately as a fresh side or light meal. Leftovers can be stored in airtight containers in the refrigerator for up to 5 days, making it convenient for meal prep or quick snacks.
Notes
- Using the oil from sun-dried tomatoes as part of the olive oil can add extra flavor to the dressing.
- Drain and rinse the beans well to prevent the salad from being soggy.
- Feel free to substitute shallot with red onion if preferred.
- Adjust the amount of lemon zest and juice according to your taste for more or less tartness.
- The salad tastes better after resting, allowing flavors to combine, but can be eaten immediately if needed.
- Keep leftovers refrigerated and consume within 5 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
