Mediterranean Dense Bean Salad (Printable)

A hearty Mediterranean salad with beans, salami, olives, and fresh herbs offering vibrant, satisfying flavors.

# What You Need:

→ Beans & Legumes

01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 can (15 oz) kidney beans, drained and rinsed

→ Meats & Proteins

04 - 4 oz dry-cured salami, diced

→ Vegetables

05 - 1 small red onion, finely diced
06 - 1 medium cucumber, diced
07 - 1 red bell pepper, diced
08 - 1 cup cherry tomatoes, halved
09 - ½ cup pitted Kalamata olives, sliced
10 - 2 tbsp capers, drained
11 - ¼ cup fresh parsley, chopped
12 - 2 tbsp fresh basil, sliced

→ Dressing

13 - 4 tbsp extra-virgin olive oil
14 - 2 tbsp red wine vinegar
15 - 1 tsp Dijon mustard
16 - ½ tsp dried oregano
17 - ½ tsp sea salt, plus more to taste
18 - ¼ tsp cracked black pepper
19 - 1 clove garlic, minced

# Directions:

01 - In a large bowl, combine the cannellini beans, chickpeas, and kidney beans.
02 - Add the diced salami, red onion, cucumber, red bell pepper, cherry tomatoes, olives, and capers.
03 - Sprinkle in the chopped parsley and basil and gently mix to distribute evenly.
04 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, pepper, and minced garlic until emulsified.
05 - Pour the dressing over the salad ingredients and toss gently to combine all flavors.
06 - Taste and adjust seasoning with additional salt or pepper as desired.
07 - Chill for 30 minutes before serving, if preferred, to allow flavors to meld.

# Expert Advice:

01 -
  • It's substantial enough to be a meal on its own, not just rabbit food masquerading as lunch.
  • Everything comes from your pantry or a quick produce run, no fancy hunting required.
  • It tastes better the next day, making it perfect for people who actually have a life outside the kitchen.
02 -
  • Don't skip rinsing the canned beans or the salad will taste tinny and have an unpleasant grainy texture that clings to your teeth.
  • Make it at least a few hours ahead if you can; the beans soak up the dressing and become infinitely more flavorful than if you eat it right away.
03 -
  • Dice everything roughly the same size so each bite has proportion and nothing gets lost or overwhelmed by something else.
  • Use the best olive oil and vinegar you can afford because they're the voice of this salad, not background noise.
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