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Dense Bean Salad Recipe

This easy bean salad combines navy beans, chickpeas, corn, fresh vegetables, feta, and herbs with a tangy, lightly sweet Greek yogurt dressing. It’s colorful, hearty, and perfect for making ahead.

Ingredients

  • Ingredients
  • For the salad
  • * 1 can navy beans drained and rinsed
  • * 1 can garbanzo beans drained and rinsed
  • * 1 can corn drained
  • * 1 yellow bell pepper diced
  • * 1 cup diced cucumber
  • * 1 Roma tomato diced
  • * 1 small shallot finely diced
  • * ½ cup crumbled feta
  • * 2 tablespoons chopped fresh parsley
  • * 1 tablespoon chopped fresh dill
  • For the dressing
  • * ½ cup plain Greek yogurt
  • * 1 tablespoon extra virgin olive oil
  • * 1 tablespoon red wine vinegar
  • * 1 tablespoon lemon juice
  • * 1 teaspoon Dijon mustard
  • * 1–2 teaspoons raw honey to taste
  • * ½ teaspoon Italian seasoning
  • * ¼ teaspoon garlic powder
  • * ¼ teaspoon onion powder
  • * Salt and black pepper to taste

Instructions

  1. Instructions
  2. Add the navy beans, garbanzo beans, corn, bell pepper, cucumber, tomato, shallot, parsley, and dill to a large bowl. Gently toss to combine.
  3. In a separate bowl, whisk together the Greek yogurt, extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, onion powder, salt, and pepper until smooth.
  4. Pour the dressing over the salad and gently toss until everything is coated. Fold in the feta.
  5. Cover and refrigerate for about 20 minutes before serving. Taste and adjust the salt, pepper, honey, or lemon juice as desired.