There’s been a recent trend around dense bean salads with the younger set. Acknowledging that each generation (including mine) believes they invented pretty much every trend or experience, I feel the dense bean concept is just a more intense three-bean salad (p.s. this version has more than four kinds of beans…go me!).
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Of course, I layer it with lots of Italian flavors and played around with two different dressings, one of which you’ll see here.
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Choosing beans for Italian bean salad
Beans are a staple in Italian cooking. For this bean salad, I went for a variety of beans to maximize not only color, but texture.
Recipe note:
Grab a can opener because you only need canned beans for this salad. This is supposed to be super easy and quick!
Bean selection
- Lentils. Adds a size variation and color contrast.
- Garbanzo beans. Also known as ceci beans, which is what my grandma Nina called them. Firm and not mushy.
- Tri color kidney beans. So much variety in one can!
- Cannellini beans. My absolute favorite and an Italian classic. If you love cannellini beans as much as I do, you have to try this amazingly simple and hearty white bean side dish similar to one found in many Tuscan trattorias.
Quick bean salad mixing
Two prep steps…
Make sure to rinse each can of beans by first pouring into a colander and then running cool water over top until all the aquafaba (the thick beany liquid) is rinsed off.
Pat the beans dry with paper towel.
If this ingredient list or flavor profile doesn’t work, check out one of my other salad dressing recipes. Either the white balsamic dressing or the classic herb vinaigrette would be great alternatives.
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Italian Dense Bean Salad
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Ingredients
- 15 oz can garbanzo beans, rinsed and washed
- 15 oz can lentils, rinsed and washed
- 15 oz can tri-color kidney beans, rinsed and washed
- 15 oz can white beans, cannellini preferred; Great Northern is fine, rinsed and washed
- 3 ribs celery, diced, about 3/4 cup
- ½ cup banana peppers, pickled or pepperoncini; sliced
- ½ cup peppadew peppers, diced
- 4 oz Genoa salami sliced thinly
- 3 oz Asiago cheese, diced
- ¼ cup chopped parsley
- ¼ cup chopped basil
Dressing
- ⅓ cup olive oil
- ⅓ cup red vinegar
- ½ lemon, zested and juiced
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Open the garbanzo beans and add to a clean colander. Rinse with a low stream of cool water until the water runs clear. Pat the beans dry in the colander with a paper towel and immediately add to a medium size mixing bowl. Read the note below regarding the skins. Repeat with the remaining beans.15 oz can garbanzo beans, 15 oz can lentils, 15 oz can tri-color kidney beans, 15 oz can white beans
- To the mixing bowl, add the celery, peppers, salami, and cheese and toss lightly with a spoon.4 oz Genoa salami sliced thinly, 3 ribs celery, ½ cup peppadew peppers, ½ cup banana peppers, 3 oz Asiago cheese
- Zest half of a lemon and sprinkle the zest in over the beans. Juice the lemon.½ lemon
- In a small bowl, whisk the oil and vinegar until blended. Whisk in the remaining dressing ingredients until blended. Taste and correct for seasoning.1/3 cup olive oil, 1/3 cup red vinegar, 1 clove garlic, ½ teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, ½ teaspoon dried thyme
- Pour the dressing over the bean salad and gently toss until coated. Set aside for 30 minutes to meld the flavors.
- Before serving toss the herbs in and taste for seasoning. Taste and correct for seasoning, adding a dash more of vinegar, salt or pepper as needed.1/4 cup chopped parsley, 1/4 cup chopped basil
