Italian Dense Bean Salad

A white bowl filled with dense bean salad, herbs, chopped vegetables, and a black serving spoon, placed on a wooden surface next to bowls of salt and pepper.

Italian Dense Bean Salad

Four different kinds of beans are layered in this super dense bean salad. Standouts include garbanzo and lentils, but select any of your favorites to toss in a super flavorful Italian dressing. Such a great side dish for any grilled protein or burger or layer with lettuce and veggies for a main course salad.

Course Salad, Side Dish

Cuisine Italian

Prep Time 10

Chill time 30

Total Time 40

Servings

Author Lori Murphy

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

Notes

For the garbanzo or ceci beans, you may find that the skins come off when rinsing the beans. Don't feel like you have to peel them off but if they come off, just discard them.