Dense Bean Salad Sleepy Girl (Print Version)

Hearty bean and vegetable salad with a tangy tart cherry dressing for a nourishing, fresh meal.

# What You'll Need:

→ Beans

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

→ Vegetables & Herbs

04 - 1 cup (5.3 fl oz) cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 small red onion, finely chopped
07 - 1/4 cup (0.3 fl oz) fresh parsley, chopped
08 - 2 tbsp (0.2 fl oz) fresh dill, chopped

→ Sleepy Girl Mocktail Dressing

09 - 1/4 cup (2 fl oz) tart cherry juice, 100% unsweetened
10 - 2 tbsp (1 fl oz) extra virgin olive oil
11 - 1 tbsp (0.5 fl oz) apple cider vinegar
12 - 1 tsp (0.16 fl oz) maple syrup or honey
13 - 1 tsp (0.17 oz) Dijon mustard
14 - 1/2 tsp fine sea salt
15 - 1/4 tsp freshly ground black pepper

→ Optional Toppings

16 - 2 oz crumbled feta cheese
17 - 1/4 cup toasted walnuts or pumpkin seeds

# How To:

01 - In a large bowl, combine the chickpeas, cannellini beans, kidney beans, cherry tomatoes, cucumber, red onion, parsley, and dill.
02 - In a small bowl or jar, whisk tart cherry juice, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
03 - Pour the Sleepy Girl Mocktail Dressing over the bean and vegetable mixture. Toss gently to coat evenly.
04 - Taste and adjust seasoning if needed.
05 - Transfer to a serving bowl or platter. Top with feta cheese and nuts or seeds if desired. Serve immediately or refrigerate for 30 minutes to meld flavors.

# Expert Tips:

01 -
  • Its packed with protein and fiber so you stay satisfied without feeling stuffed.
  • The tart cherry dressing adds a subtle sweetness and tang that makes plain beans taste exciting.
  • You can prep it in under 20 minutes with no cooking required.
  • It tastes even better after sitting in the fridge, so leftovers are a win.
02 -
  • Rinse your canned beans thoroughly or the salad will taste tinny and the dressing wont cling properly.
  • Dont skip the Dijon mustard in the dressing, it keeps the oil and vinegar from separating and adds body.
  • If you make this ahead, wait to add the feta and nuts until just before serving so they stay fresh and crunchy.
03 -
  • Make the dressing in a jar with a tight lid so you can shake it instead of whisking, it emulsifies faster and cleanup is easier.
  • Chill your serving bowl in the fridge for 10 minutes before plating, it keeps the salad crisp and refreshing on warm nights.
  • Double the dressing recipe and keep extra in the fridge, its fantastic on grain bowls and roasted vegetables too.
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