Dense Bean Salad with Quick Lemon Caper Dressing

This Mediterranean-style Dense Bean Salad tosses a protein-packed mix of beans, vegetables, capers, sun-dried tomatoes, and fresh herbs in a bright lemon vinaigrette. It’s the best no-cook meal to make for meal prep or summer picnics! Vegan and Gluten-Free.

Course Salad

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 15

Total Time 15

Servings servings

Calories 135kcal

Author Caitlin Shoemaker

Ingredients

For the Lemon Vinaigrette:

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

For the Salad:

2 15.5 ounce cans chickpeas, drained and rinsed
2 15.5 15.5 ounce cans cannellini beans, drained and rinsed
1 yellow bell pepper 1/2” dice
1 shallot finely diced, or sub 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

US Customary - Metric

Instructions

Prep: Drain and rinse the canned beans well, then set aside to let drain. You want the beans to be as dry as possible to prevent the salad from being too wet.
Make the Dressing: Add the olive oil, lemon zest, lemon juice, caper brine, vinegar, mustard, and pepper flakes to the bottom of a large bowl. Whisk well, until combined.
Mix the Salad: Add the chickpeas, cannellini beans, bell pepper, shallot, sun-dried tomatoes, capers, parsley, and basil to the bowl. Mix well, until everything is evenly distributed and coated in dressing. Add salt to taste, if necessary.
Serve & Store: Let the salad sit for at least 5 minutes to allow the flavors to combine. Serve immediately, or transfer to airtight containers and store in the refrigerator for up to 5 days.

Notes

Bean Substitutions: I don’t recommend substituting the chickpeas in this recipe as they provide a nice firm texture, but you can swap the cannellini beans for red kidney beans, if desired.

Nutrition